Summer dinner after work: oriental lamb balls in chilli sauce with cucumber salad and flatbread
You realize that summer is, right? Gosh, I'm lazy. So at least in terms of my blog. I go to the office every day and all, but in the evening, I prefer to be on the move or sit on the sofa, indulging in my serial addiction with Downton Abbey, House of Cards, Orange is the New Black, The Blacklist, The Good Wife and so on. In fact, I am now always up to date. So you can blogging again. And tada: Here I am.
Actually, I'm still totally lazy. It has to be quick and easy and it has to be light and tasty. Ideas are not lacking. The aftercooking ideas are just stacked up like that. I'm just otherwise so busy that the poor blog always gets left behind first. And so I usually cook only fast and something like spaghetti carbonara, oven risotto or cheese toast. Everything is already gone.
Until a few weeks ago in an American food magazine about the idea This cute meatballs stumbled into chilli sauce. The lamb is really spicy, the sauce slightly spicy and a dream in combination with the yoghurt. The perfect summer meal that you can get done quickly after work. If you have a barbecue, you can roast the flatbread on it and also grill the meatballs on it. A contact grill works well, too. Or you fall back on the good old pan like me. The dip tastes fantastic with the flatbread and the fresh, juicy cucumber salad is the perfect complement to the lightness.
By the way, the cucumber salad is already a good mood for the GURKENWOCHE. The girls' kitchen cooks together this week for the third time around the topic of Cucumbers. It fits in well with today's start.
I'll tell you my cucumber recipe on Saturday - so it's worth it to come back soon. This time you do not have to wait that long.
I'll mix a glass of Lillet-Wild-Berry (my Drink 2015) and make a nice evening.Cut off the ends and slice the cucumbers into thin slices on a vegetable slicer. When using cucumbers rich in water, first cut them in half lengthwise and scrape the core with a spoon.
Mix red wine vinegar, honey and olive oil thoroughly and season with salt and pepper. Pour the dressing over the cucumbers and strain.
Put all the ingredients for the chili sauce in a large bowl and mix well with a breeze.
Peel the onions and garlic cloves for the meatballs and finely chop. Wash the herbs, shake dry and chop finely with the chili pepper.
Stir everything under the lamb chop and season with cilantro and cumin. Add the egg and flour, season with salt and pepper and knead thoroughly.
Form the flesh mixture between the hands into balls the size of table tennis balls.
Heat the sunflower oil in a large frying pan and the meatballs at medium temperature for around 8-10 minutes roast until they are cooked.
Drain the meatballs on paper towels a little, then place in the bowl with the chili sauce and pan in it.
To serve, put some yoghurt on the plates. Spread the meatballs on top and drizzle over the chili sauce. Sprinkle with crushed pink berries. Serve with cucumber salad and toasted flatbread.