1 Tbsp. extra virgin olive oil
1 large shallot, very finely chopped
Kosher salt, plus 1 tsp.
2 egg, beaten to blend
1 tablespoon vadouvan, larger leaves removed
1/4 teaspoon dried red chili pepper flakes
1 garlic clove, finely grated
1/2 cup panko breadcrumbs
Fresh ground black pepper
1 pound ground lamb
Lemony yogurt dip with cucumber and crispy shallots (optional)
Heat 1 tbsp. olive oil in a small skillet over medium-low heat. Add shallots and a small pinch of salt and cook until they just turn translucent, about 2 min. Remove from heat and cool to room temp. Wipe out skillet and reserve if making the Yogurt dip.
Zest half the lemon into a large bowl. Reserve lemon for another use. In the same bowl whisk eggs, vadouvan, chili flake, grated garlic, 1¼ tsp. salt, cooled shallots and a couple turns of fresh ground black pepper. Add panko and stir until mixture turns into a wet sticky paste. Add ground lamb to the bowl and fold in breadcrumbs mixture until it’s just evenly distributed with the lamb. Using a tablespoon, scoop heaping tablespoon of lamb mixture (about 28 grams or 1oz) and roll into balls and place on a sheet tray.
Heat oven to 425. Cook meatballs until they are cooked through and browned on the outside, 13-15 minutes.
Serve meatballs with couscous and Lemony yogurt dip with cucumbers and crispy shallots.