200g Loft Kitchen Original Hummus
200g Salsa Verde
500g minced lamb
1 red onion, finely chopped
10g chopped coriander
2 cloves garlic, crushed
5g ground cumin
5g ground coriander
5g ground turmeric
1 pinch ground cinnamon
5g cayenne pepper (optional)
salt and pepper to taste
- Mix the lamb in a bowl with the onion, garlic, spices and coriander and season well with salt and pepper.
- Shape the mixture into 25/30 balls and place on a tray. These can be left covered in the fridge for up to 24 hours.
- Add olive oil to a large frying pan on a medium heat. Fry the meatballs for a few minutes or until they are brown on both sides and cooked through, remove from the pan and leave to cool. (Note: alternatively these can be cooked on the bbq)
- When they are cool enough to handle, push a skewer through 3-4 meatballs, spread a thin layer of Loft Kitchen Original Hummus on a plate or platter, place the skewers on top and drizzle with Salsa Verde.