Ingredients:

• 1 pound ground lamb (10% fat)
• 1 cup – fine fresh bread crumbs
• 1 large egg, beaten lightly
• 1/3 cup – minced Onion
• 1 large Garlic clove, minced
• 1.5 tsp – Olive oil
• 1/2 tsp – dried mint, crumbled
• 1/4 tsp – ground allspice
• 2 tbsp – dried Currants
• 1/4 cup – black sesame seeds
• 1/4 cup – white sesame seeds, toasted lightly
• 1 pinch – Cinnamon
• 1/2 tsp – salt
• Accompaniment (Minted Yogurt Dip):
• 2 cups – plain yogurt
• 1/4 cup – packed fresh Mint leaves, chopped
• 1/2 tsp – salt

Method:

1. To make meatballs:
2. In a small non-stick skillet, cook onion and garlic in oil over modely low heat.
3. Keep stirring until softened.
4. Transfer mixture to a bowl and stir in mint, salt, all spice, and cinnamon.
5. Add lamb, bread crumbs, egg, and currants and combine well.
6. Form level tbsp of lamb mixture into 1.25-inch meatballs, arranging on a tray as formed.
7. In a small bowl roll half of meatballs, 1 at a time, in a black sesame seeds until coated, transferring to a rack and set in a shallow baking pan.
8. Coat remaining meatballs with white sesame seeds in same manner, transferring to rack.
9. Meatballs may be prepared up to this point one day ahead and chilled, covered loosely.
10. Preheat oven to 450 degrees F.
11. Bake meatballs in a oven for 8-10 mins, or until golden.
12. To make yogurt dip:
13. In a fine sieve set over a bowl drain yogurt, covered and chilled for 3 hours.
14. Discard whey in bowl and transfer yogurt cheese to bowl.
15. Yogurt cheese may be made 2 days ahead and chilled, covered. Into yogurt cheese, stir mint and salt.