This recipe combines flavorful lamb meatballs with a traditional Indian bread called Tandoori Naan. The meatballs are made with ground lamb, spices, and then roasted to perfection. They are served over the soft and slightly crispy naan bread, making for a perfect combination of textures. This dish is packed with bold flavors and can be enjoyed as an appetizer or a main course. Gather your ingredients and get ready to explore the wonderful world of Indian cuisine with this delicious recipe!
Ingredients
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- 1 egg, lightly beaten
- Salt and pepper to taste
- 4 pieces of Tandoori Naan bread
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- Fresh chopped mint leaves for garnish
Directions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground lamb, breadcrumbs, onion, garlic, cumin, coriander, paprika, cinnamon, cayenne pepper, cilantro, egg, salt, and pepper. Mix well until all the ingredients are evenly combined.
- Shape the lamb mixture into small meatballs, about 1 inch in diameter.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through and browned on the outside.
- While the meatballs are baking, warm the Tandoori Naan bread in a toaster or oven according to package instructions.
- In a small bowl, mix together the plain yogurt and lemon juice.
- Remove the meatballs from the oven and let them cool slightly.
- To serve, place a piece of Tandoori Naan bread on a plate. Arrange the meatballs on top of the bread and drizzle with the yogurt sauce.
- Garnish with fresh chopped mint leaves.
- Serve the Lamb Meatballs over Tandoori Naan immediately and enjoy!
