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Christina Marcus

Blogger at



Tandoori Lamb Balls

I’ve been experimenting with The Meatball Shop Cookbook ever since I bought it for my boyfriend for Christmas last year. I guess it’s still a gift for him if he gets to eat what I cook, right?


So a few weeks ago I tried my hand at Tandoori Lamb Balls. In a word? Brilliant.


  • 2 tablespoons olive oil
  • 2 pounds ground lamb
  • ½ cup bread crumbs
  • 2 large eggs
  • 1 cup chopped fresh cilantro (stems included)
  • juice from 1 lemon
  • ¼ cup tandoori spice mix
  • 2 teaspoons salt

First thing's first: The tandoori spice:

2 teaspoons ground ginger; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons sweet paprika; 2 teaspoons tumeric (not pictured); 2 teaspoons cayenne pepper. I know I tweaked this a bit, but it was a while ago and I can't remember what I did.

Question: What is sweet paprika? How is it different from regular paprika? I assume it's sweeter (duh), but figured I'd ask. I decided that as long as I had most of the basic elements, I'd have something close to the intended flavor, so I didn't sweat it too much.

I made a test meatball on the stove, which I'm proud of since I decided to do this on my own before watching Daniel's training video. He made a good point about flattening it to test it - would have been much faster.

Once I had my flavor down, I rolled out the balls and roasted at 450 degrees for twenty minutes.

I combined the balls with their Cilantro Yogurt Sauce and a side of roasted Brussels sprouts with apples and honey roasted pecans.

Next up: I also made the beef meatballs and tomato sauce from the demo videos on Sunday and they were out of this world. Now that I've practiced the basics a few times, I’ll try to think up an original recipe.


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