- 1/4 cup dried currants (can substitute raisins)
- 1/4 cup water
- 1 medium carrot
- 1/2 medium onion
- 2 cloves garlic
- 1 teaspoon sea salt
- 1 teaspoon dried ginger
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 pound ground lamb
- Preheat oven to 400 degrees.
- Line cookie sheet with parchment paper and set aside.
- Place 1/4 cup dried currants and 1/4 cup water in a small saucepan, heat to a simmer and simmer 5 minutes. Strain the water and set the currants aside for now.
- Using a food processor, grate the carrot. Then remove the grating blade and replace it with the chopping blade. Add the 1/2 onion and 2 cloves garlic and pulse a few times to roughly chop. Add the moistened currants and the spices, and pulse a few times to blend. Scrape down the sides of the bowl, add the lamb, and pulse a few times until evenly blended.
- Form 16 meatballs and place them on the cookie sheet, evenly spaced.
- Bake 20 minutes.
- While meatballs are cooking, prepare the yogurt sauce. In a small bowl, add saffron and 1 tablespoon boiling water. Let it sit for 5 minutes.
- In a medium bowl, whisk together the coconut yogurt, lemon juice, and pressed garlic. Add the saffron threads and water (no need to strain). Then add a light sprinkle of sea salt, to taste.
- Serve the meatballs with dipping sauce on the side.
- The dipping sauce is optional. If you don’t have saffron or AIP-compliant yogurt on hand, the meatballs taste delicious on their own.
- Most store-bought brands of coconut yogurt contain non-AIP ingredients. Some AIP-friendly brands are CoYo, CocoYo, and Coconut Cult. Always check the labels to be sure. If none are sold in your local stores, here’s a recipe for homemade coconut yogurt.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Courses
- Method: Oven
Keywords: paleo, aip, lamb, moroccan, meatballs