Tortellini cooked in a garlic-parsley-mint yogurt sauce are easy to prepare and very delicious.
Serves 4
Preheat the oven to 350F (175C)
A. Tortellini:
1 package of tortellini of your choice
1. Cook as directed.
2. Sit aside.
B. Lamb balls:
3 Tbs. (45 g) toasted organic pine nuts
1 tsp. (5 ml) melted (dairy-free) organic butter
1 Tbs. (15 ml) each: organic lemon and extra-virgin olive oil
1/4 pound (115 g) ground organic lamb
1 cup (200 g) diced organic onions
1/4 tsp. (50 g) each: black pepper and cinnamon
1/2 tsp. (100 g) allspice*
* 1 tsp. (4,5 g) = 1/2 tsp./2,25 g each: ground cinnamon and cloves, and pinch of ground nutmeg
1. Spread the pine nut over a foil-lined baking sheet and toast in the center of the oven at 350F (175C).
2. Shake the pan occasionally, for 5-7 minutes or until golden brown.
3. Mix the melted butter with the nuts.
4. Transfer to a paper towel-lined site and set aside.
5. Mix the ground lamb with the pine nuts, onions, lemon juice, and spices.
7. Roll the ground lamb into balls.
8. Preheat the olive oil in a skillet over medium-high heat.
7. Cook the lamb balls until they are not pink in the middle.
8. Remove from the heat.
C. Yogurt sauce:
4 cups (10 dl) (dairy-free) plain organic yogurt
2 1/2 Tbs. (35 g) cornstarch* dissolved in 2 Tbs. (30 ml) color water
1/2 tsp. (2,25 ml) tahini
3 mash cloves or garlic
1 Tbs. (15 ml) organic (dairy-free) butter
1 tsp. (4,5 g) ground coriander
1/3 cup (65 g) each: chopped parsley and mint
2 Tbs. (20 ml) organic lemon juice
organic lemon slices
mint leaves
*cornstarch also called: corn starch, cornflour, maize starch, or maize
1. Rinse a medium-size pot with cold water (prevents the yogurt from sticking).
2. Add the yogurt and the dissolved cornstarch and the tahini.
3. Mix well and set aside.
4. Melt the butter in a small skillet.
5. Add the garlic and sauté unit it begins to sizzle, not brown.
6. Remove from the heat.
7. Stir in the coriander.
8. Add the mixture to the yogurt and heat, uncovered over high heat, scrap. the bottom and sides of the pot.
9. Once it boils, use a whisk to evenly dissolve any lumps until the mixture is smooth.
D. Serve:
1. In a skillet, add the cooked tortellini, lamb balls, yogurt sauce, parsley, mint, and lemon juice.
2. Bring to a boil, stir the mixture.
3. Remove from the heat.
4. Serve in shallow serving bowl and garnish with lemon slices and mint leaves.
