Name: Tandoori meatballs with Raita
Cuisine: European
Ingredients: Raita; Mix 125 ml yogurt, 5 ml (1 teaspoon) each finely chopped garlic and chilli, grated rind of 1 lime, 5 ml (1 t) toasted cumin seeds, 1 small cucumber (grated), a handful of chopped mint, a pinch of salt and olive oil.

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Tandoori meatballs with Raita

Ingredients

Raita
Mix 125 ml yogurt, 5 ml (1 teaspoon) each finely chopped garlic and chilli, grated rind of 1 lime, 5 ml (1 t) toasted cumin seeds, 1 small cucumber (grated), a handful of chopped mint, a pinch of salt and olive oil.

Instructions

Mix 20 ml (4 t) grated ginger, 45 ml (3 tablespoons) tikka masala or curry powder, 10 ml (2 tsp) chopped chilli and 125ml yoghurt with 1 kg (2 bags) defrosted, basic mince mixture.
Season with salt and pepper. Roll with moist palms into balls as big as R5 coins.
Fry the meatballs in 15 ml (1 tbsp) olive oil heated over medium heat until golden brown on both sides.
Serve on hot rotis with Raita, your favorite sambal, coconut pieces and fresh coriander.

raita tandoori recipe meatballs

Michelle Nortje

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