- 1½ teaspoons olive oil
- 1/3 cup minced onion
- 1 large clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- 1 pound ground lamb
- ½ cup fine fresh breadcrumbs
- 1 large egg, beaten lightly
- ¼ cup sesame seeds, lightly toasted
- 1 cup chutney (use your favorite)
- ¼ cup orange juice
- Cucumber and Cilantro Yogurt Dip, for serving
- Heat the oil in a small, nonstick skillet over medium-low heat. Add the onion and garlic and cook, stirring, until softened. Transfer to a large bowl and stir in the salt, cumin, cayenne, allspice, and cinnamon. Add the lamb, breadcrumbs, egg, and sesame seeds and combine well. Form the mixture into ¼-inch meatballs, arranging them on a tray.
- Preheat the oven to 450°F. Bake the meatballs in the upper third of the oven until golden and just cooked through, 8 to 10 minutes.
- Meanwhile, heat the chutney and orange juice in a large saucepan. Toss in the cooked meatballs and stir gently to coat. Remove the meatballs to a warm serving platter and serve with the yogurt dip.