Zesty lamb meatballs with ricotta and mint shatta
A hot sauce popular throughout the Middle East, we’ve given shatta the cheat’s treatment using ready pickled jalapeños, plus fresh mint and orange for extra zip
- Serves: 4 persons
- ½tsp cumin seeds
- 50g breadcrumbs
- 50ml whole milk
- 400g lamb mince (20% fat)
- 1orange zested, plus extra to garnish
- 2garlic cloves grated
- ½tsp dried chilli flakes plus extra to garnish
- flatbreads to serve
- 100g pickled jalapeños drained
- 10g mint plus extra to garnish
- small handful of coriander leaves
- 15ml orange juice
- pinch of caster sugar
- 25ml light olive oil plus 2 tbsp
- 150g ricotta
- 150g Greek yoghurt
- 1garlic clove grated
- 1tsp lemon juice
Step 1Heat a small, dry frying pan over a medium heat and toast the cumin seeds for 1-2 mins or until aromatic, then roughly crush.
Step 2Tip the breadcrumbs into a large bowl along with the milk. Leave to soak until the milk has been fully absorbed, then add the lamb, orange zest, garlic, toasted cumin seeds and chilli flakes. Season well. Mix well with your hands, then shape into 16 meatballs. Cover and chill for at least 30 mins or ideally overnight.
Step 3For the shatta, pulse the jalapeños to a rough paste in a mini food processor. Add the mint and coriander, and pulse again briefly until the leaves have broken down. Scrape into a bowl and stir in the orange juice, sugar and 25ml of olive oil. Pour over 1 tbsp of the remaining oil and set aside.
Step 4Heat the remaining oil in a large frying pan over a medium heat. Once hot, fry the meatballs in two batches for 8-10 mins per batch, turning often, until browned and cooked through.
Step 5Whisk the ricotta and yogurt with the remaining garlic, lemon juice and some seasoning until smooth. Dollop this over a large serving platter and arrange the meatballs on top. Drizzle over some of the shatta and garnish with mint leaves, chilli flakes, orange zest and freshly ground black pepper. Serve with the flatbreads and more shatta for drizzling over.