Lamb meatballs with lemon couscous and yogurt sauce
Cutlets and meatballs
This recipe was inspired by crossing a modified couscous and raita recipe from a cooking class I took from local chef J.P. Samuelson, and a recipe I have been making for a while for wonderfully fragrant and tender lamb meatballs. I have made this dairy, egg, and wheat free for my daughter, using rice milk, crushed rice cakes, and a little flax seed oil instead of the egg. I have tired it with both pine nuts and almonds, regular and golden raisins, bread crumbs or other crumbs. <br />All work well! I have added a little hairssa to give it some spice, but you can add more if you want it to be hotter <br />
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