It’s all too easy to fall into a rut of chicken, fish, beef, repeat. Switch things up with a lamb dish anyone can make at home — simply mix ground lamb with a few spices, form into meatballs and fry in a skillet. Pair with a homemade sour cream-yogurt mixture and any of the three wines below; a high-acid white will cut the yogurt sauce nicely, while a strong red complements the gamey lamb.
LAMB MEATBALLS IN YOGURT SAUCE
Makes: 6 servings
In a bowl, stir together 1 small onion, minced; ½ cup minced parsley; 2 eggs, beaten; 1 teaspoon salt; and 1/2 teaspoon each pepper, cumin and cinnamon.
Mix in 1 ½ pounds ground lamb until blended.
Form mixture into 1 ½-inch meatballs.
Heat 1 tablespoon olive oil in a skillet over medium-high heat.
Fry meatballs in batches until golden brown and cooked through, 5 minutes.
Transfer to paper-towel-lined plate.
Pour out all but 1 tablespoon of the fat from pan. Add 1 cup chicken broth.
Heat to boil; cook to reduce slightly, 2 minutes. Stir in 1 cup sour cream.
Simmer 1 minute. Stir in 1 cup yogurt. Season with salt and pepper.
Return meatballs to pan; simmer until hot, 1-2 minutes. Serve with warm pita and garnished with almonds and paprika. Makes: 6 servings
Recipe by Kristin Eddy