Sesame Meatballs With Yogurt Dip - cooking recipe

Ingredients

5 None slices bread, toasted
750 g minced beef
1 tbsp Dijon mustard
1 None medium egg
1/2 tsp curry powder
1/2 tsp ground cumin
30 g finely chopped coriander
1 None lemongrass stalk
2-3 tbsp sunflower oil
2 tbsp sesame seeds
250 g natural yogurt
150 g soured cream
5 tbsp chilli sauce

Preparation

Soak the toast in a bowl of cold water for 1-2 mins. Squeeze out the excess water, then place in a large bowl. Add the beef, mustard, egg, curry powder, cumin and half the cilantro. Mix well, then knead until fully combined. With slightly wet hands, form the mixture into small meatballs.
Bruise the lemongrass with the side of a knife. Heat the oil in a large nonstick skillet over medium heat, add the lemongrass and cook for 1-2 mins. Add the meatballs and cook, turning, for 8-10 mins until cooked through.
Meanwhile, toast the sesame seeds in a small dry skillet for 2-3 mins, then remove and set aside. In a small bowl, mix together the yogurt, sour cream, chili sauce and remaining cilantro. Arrange the meatballs on a serving plate, sprinkle with the toasted sesame seeds and serve with the yogurt dip.