Finely chop one onion and sweat it in olive oil until golden brown. Add two cloves of garlic and mix with 500g of minced lamb, 1 egg, 1 tsp. oregano and 1 tsp. cumin. Season everything together with salt, pepper and a little bit of cayenne pepper. Shape into small balls or meatballs and fry them at a moderate temperature until crispy and golden brown. Mix 1 cup of yogurt, 1 tsp. ground coriander, o tsp. cinnamon, approx. 2-3 tbsp. leaf parsley, a little bit of cayenne pepper or a very finely chopped pecoroni to a spicy sauce, which you bring to the table with the lamb balls.
Garnish suggestion:
Serve with pita bread or crispy Parisienne, perhaps even baked potatoes.
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