Egyptian Lamb Delight with Mint Sauce |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 Mint Sauce 1-3/4 cups | |||||||||
| INGREDIENTS: | ||
| 1 pound ground lamb | 1/2 cup fine, dry breadcrumbs | 2 tespoons salt |
| 2 tespoons dried whole marjoram | 1 teaspoon dried whole thyme | 1/4 cup plain yogurt |
| 1 tablespoon Worcestershire sauce | 1 medim-size green pepper, finely chopped | 6 cloves garlic, minced |
| 1 medium onion, minced | 2 eggs, beaten | 2 tablespoons vegetable oil |
| 2 cups hot cooked rice | MINT SAUCE: 2 teaspoons cornstarch | 2 teaspoons water |
| 2 cups plain yogurt | 2 teaspoons mint flakes | 1/2 teapsoon garlic powder |
| 1 | Combine first 10 ingredients in a large bowl; mix well. Shape mixture into 48 (1-inch) balls; dip in beaten egg, and saute in hot oil in a large skillet until lightly browned. Arrange meatballs over rice on a serving platter. Serve with Mint Sauce. |
| 2 | Combine cornstarch and water in a small saucepan, and stir well. Add yogurt; bring to a boil over low heat. Cook until mixture is slightly thickened, stirring gently. Stir in mint flakes and garlic powder. |