Lamb Meatballs with Garlic Yogurt

Ingredients

• 150 ml apple cider vinegar
• 2 tbsp honey
• Salt
• 2 bunches radishes
• 1 tsp mustard seeds
• 20 peppercorns
• 600 g ground lamb
• a pinch cinnamon
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 1 tsp chili powder
• Pepper
• 3 tbsp olive oil
• 350 g Greek yogurt
• 0.5 organic lemon (zest and juice)
• 1 Garlic clove
• smoked paprika powder
• 0.5 organic orange (zest)
• 4 Spring Onions

Instructions

1. 1.

   For the radishes, bring vinegar with 150 ml water, honey and 1 tsp salt to a boil in a pot. Clean, wash, halve the radishes and place them in a heat‑proof screw cap jar. Add mustard seeds and peppercorns to the liquid and simmer for another minute over low heat. Then pour the vinegar infusion over the radishes, seal the jar and let everything steep for at least 3 hours or overnight.

2. 2.

   For the meatballs, mix ground lamb with the spices in a bowl until a pliable dough forms. Heat 2 tbsp oil in a large pan. Shape the mixture into balls and fry them portions of 6–8 minutes over medium heat until golden brown. Remove, let drain on paper towels and keep warm in a preheated oven at 80 °C (fan 60 °C; gas: level 1).

3. 3.

   For the sauce, whisk yogurt with salt, pepper, lemon zest and 1 tbsp lemon juice. Peel and finely chop garlic, stir into the sauce. Spread sauce over four plates and sprinkle with paprika powder and orange zest.

4. 4.

   Arrange lamb meatballs on plates, top with 2 tbsp pickled radishes and garnish with spring onion rings. Serve remaining radishes separately.