James Whelan Butchers: Persian Lamb Meatballs with Aubergine and Yoghurt Dip

Persian Lamb Meatballs with Aubergine and Yoghurt Dip

I love it when life throws up a little culinary surprise and these meatballs are a perfect example of such treasures.

Persian Lamb Meatballs with Aubergine and Yoghurt Dip – Printer Friendly Download


  • 500 grams minced lamb
  • 1 onion finely chopped
  • 2 tsp cumin
  • 1 tsp dried coriander
  • 1 tsp ground black pepper
  • ½ tsp salt
  • 2 tbsp raisins
  • 2 tbsp oil

Aubergine and Yoghurt Dip

  • 1 large aubergine
  • 2 cloves garlic
  • 200 mls Greek-style yoghurt
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ½ cup finely chopped fresh coriander (or parsley if coriander not available)
  • 1 tbsp lemon juice

Serves 4

To Cook

Prick the skin of the aubergine and bake in the oven for about 1 hour until very soft. When it is cool, remove the skin and place the pulp in a sieve and squeeze out the liquid.

Place the mashed aubergine pulp into a bowl and add all other the ingredients and combine well. Refrigerate until ready to serve

Traditionally the lamb meat balls and a dollop of the dip are placed on flat bread and rolled to enjoy as a wrap. The flat bread can be dry heated in a frying pan. Alternatively, pitta bread which has been heated works well. Finely sliced red onion can be added if desired.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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