|400 g||beef mince|
|15 ml||garlic — paste|
|7,5 ml||ginger — paste|
|1||red onion — grated|
|7,5 ml||breadcrumbs — fresh|
|5 ml||cumin — ground|
|2,5 ml||coriander — ground|
|125 ml||fresh coriander — finely chopped|
|45 ml||beetroot — finely grated|
|5 ml||lemon juice — or lime juice|
|500 ml||double-cream plain yoghurt|
|5||fresh green chillies — finely chopped|
1. Put the mince in a bowl and combine with the garlic paste, ginger paste, onion, salt, breadcrumbs, cumin, ground coriander, fresh coriander and fresh chillies or chilli powder. Using your hands, shape the mince into small ovals and flatten slightly with your hand.
2. Heat an outdoor grid to medium hot. Brush the grill grate with the oil to prevent the meat from sticking. Arrange the meatballs 10cm apart so they’re easier to turn while grilling. Grill for 4 minutes on each side.
Beetroot yoghurt dip
3. Mix all the ingredients in a small bowl.
4. Heat the pittas in a pan or in the oven until warm. Cut a slit in each to make a pocket. Stuff with meatballs and drizzle the dip over or serve it on the side.