Mini Welsh Lamb spiced balls with sweet and sour roasted vegetables


  1. In a large bowl mix together lamb mince, garam masala, cumin and chilli. Shape into about 20 small balls.
  2. Preheat grill and line rack with a piece of foil, or thread 3 balls onto soaked wooden skewers. Place under the grill for 12-15 minutes turning occasionally, until balls are cooked through and browned.
  3. Into a bowl place the warm cooked potatoes, spring onions, papaya and spinach. Mix together yogurt, mint jelly and coriander.
  4. Place the skewered balls onto the dish and drizzle over the minty yogurt dressing.
  5. Serve with toasted naan breads.

Recipe Information

Serves 4
Calories 771 kcals
Cooking Time


  • 450g (1lb) lean Welsh Lamb mince
  • 5ml (1tsp) garam masala or medium curry powder
  • 5ml (1tsp) ground cumin
  • 1 green chilli, deseeded and finely chopped
  • 450g (1lb) new potatoes, cooked
  • 3 spring onions, finely chopped
  • 1 papaya, peeled, deseeded and sliced
  • large handful baby spinach leaves
  • 45ml (3tbsp) natural yoghurt
  • 15ml (1tbsp) mint jelly
  • 30ml (2tbsp) fresh coriander, chopped
  • toasted naan breads

Nutrition Information

  • Calories 771 kcal
  • Energy 3257kJ
  • Fat 22g
  • Saturates 5.8g
  • Salt 2.9g
  • Iron 7.0g
  • 5-a-day 1.5