Chile-cumin lamb meatballs with yogurt and cucumber from Bon Appétit Magazine, April 2015 (page 108) by Seamus Mullen

  • sage
  • ground coriander
  • ground cumin
  • fennel seeds
  • rice flour
  • garlic
  • lemons
  • mint
  • parsley
  • sherry vinegar
  • ground lamb
  • dried red pepper flakes
  • cumin seeds
  • sheep milk yogurt
  • pasilla chiles
  • sweet smoked paprika
  • fresh oregano
  • English cucumbers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shoffmann on August 13, 2018

    We really enjoyed, but there were a lot of steps and a lot of dirtied dishes/appliances. Not sure I will repeat any time soon due to the effort. Also, the on-line recipe seemed to be missing a few steps/ingredients so I sort of had to wing it at times.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.