Spicy Lamb Meatballs

Method

Make the meatballs by mixing together the lamb mince, spices, garlic, salt and pepper in a large bowl. Use your hands to roll the meat into small balls.

This amount will make 12 to 16 meatballs. Put them in the fridge to chill for at least 15 minutes. You can make these in advance and chill them in the fridge for up to 24 hours.

To cook, heat the two tablespoons of olive oil in a large frying pan over a medium heat. Cook the meatballs for 10 to 15 minutes, until cooked through and browned on the outside.

To serve, divide the lettuce and sliced tomato into the pitta breads. Divide the meatballs evenly between the pittas. Mix together the natural yoghurt and the ground coriander and add dollops of this spicy yoghurt to the pittas.