A great appetizer and so easy to make.

1/4 cup raisins
1/2 lb  lean ground lamb
1/3 cup minced water chestnuts
2  tbsp minced green onions (scallions)
1 clove garlic
1/2 tsp ground allspice
1/2 tsp cinnamon
        Freshly ground pepper

Soak raisins in hot water for 15 minutes;  drain and
chop.  In bowl, combine raisins, lamb, water chestnuts,
onions, garlic, allspice, cinnamon and pepper to taste;
mix well.

Shape into 25 bit-size balls. Arrange in single layer
in ungreased baking dish. Bake, uncovered,
in 400 F/200 C oven for 20 minutes.

Coriander Dipping Sauce: Meanwhile, in small bowl
combine yogurt, corriander and pepper to taste;
cover and refrigerate for at least 30 minutes for
flavors to develop. Serve hot meatballs with toothpicks
for dipping into sauce. Makes 1 cup/250 mL sauce, 25 meatballs.


My changes: I chopped up a couple of tablespoons of
red onion and added to the mix as well as some
ground cumin which goes well with lamb. The onions
gave it a nice crunchy flavour alond with the chestnuts.
The recipe is from Anne Lindsay's The Lighthearted Cookbook.