Lamb meatballs with barberries, yoghurt & herbs from Jerusalem (page 199) by Yotam Ottolenghi and Sami Tamimi

  • ground allspice
  • bay leaves
  • coriander leaves
  • ground cinnamon
  • dill
  • dried figs
  • mint
  • onions
  • parsley
  • tarragon
  • thyme
  • Greek yoghurt
  • minced lamb
  • sunflower oil
  • chicken stock
  • barberries
  • banana shallots

  • EYB Comments

    The online recipe uses dried cherries whereas the recipe in the book uses barberries.

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

  • Eat Your Books

    The online recipe uses dried cherries whereas the recipe in the book uses barberries.

  • Aquila on June 30, 2019

    Used cranberries instead of barberries. Added the cranberries to the sauce (picky eaters) instead of meatballs. Skipped the parsley. I got a late start making this so I used my electric pressure cooker. Browned the lamb balls and shallots (not at the same time) in the cooker, made sure to cook the alcohol off after putting in the wine. I cooked at high for 6 minutes, released after 10 minutes. I took the lamb balls out then reduced the cooking liquid. Added the lamb balls back into sauce to reheat, then served. I put minced fresh dill, cilantro and mint on my serving. Served them with mashed Yukon gold potatoes. My picky eater liked this dish. I did too. It took me about 2 hours and 15 minutes from start to finish.

  • JLDuck on December 14, 2018

    Miracle the final result looked like the publicity shot. A rare event. The dish is excellent. I used cranberries with excellent results. It takes some time so you need to start preparing some hours before as the cooking time alone is roughly two hours. I accompanied the dish with couscous.

  • raybun on January 13, 2017

    Following the high praise for this dish, we loved it! Very interesting flavours, and I left the figs in. The fresh herbs (I used all 4) and yogurt really added a necessary contrast with the strong flavoured meatballs. I followed ldtrieb's suggestion and served it with the kosheri from Ottolenghi the cookbook.

  • TrishaCP on April 19, 2016

    I didn't have the full amount of time to braise the meatballs, so my sauce was thin but this was still a wonderful meal. I didn't have all of the herbs for the topping either, so went with mint and dill. I have been a barberry skeptic in the past, but they are truly delicious little pops of sourness here. They offset the heavy, gamey lamb flavor very nicely.

  • mondraussie on February 14, 2016

    superb!

  • twoyolks on December 22, 2015

    The barberries really help to lighten the meatballs. The sauce and yogurt complement them very well.

  • paulabee on December 02, 2015

    This is one of my favorite Ottolenghi recipes- complex flavors; totally delicious. I try to make it when I have really good homemade stock on hand, as there's a fair amount of stock in the sauce.

  • WFPLCleanEating on October 29, 2015

    Fantastic dish! The combination of flavors was perfect. (RS-K)

  • ldtrieb on May 01, 2014

    We loved this one, Used about 1/2 the amount of oil and that seemed fine. Didn't have mint and forgot to put the garlic in the meatballs but added it to the sauce instead. My little figs were quite dry so cooking made them perfect to eat with the rest of the sauce. We served it with Kosheri (rice and lentils with tomato sauce) from Ottolenghi p85. I would think Cherries as a sub for barberries would be far too sweet.

  • Melanie on September 09, 2013

    Yet another Ottolenghi winner. I only used fresh parsley and mint (not the full mix of herbs suggested due to the small quantities required) as that was all I had at hand but it tasted delicious. The recipe suggests that you can remove the figs when serving but I left them in and don't see the point of removing.

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