- For the meatballs, place all the ingredients in a bowl and knead the mixture until it is a soft, smooth paste. Using oiled hands, roll tiny pieces of mixture into meatballs about the size of a chickpea. Place on a baking paper-lined tray. This makes more meatballs than you will need for this recipe, but they will keep well in the freezer to make it much easier for the next time you make this soup.
- Place the lamb stock in a saucepan over medium heat and bring to a simmer.
- Place the yoghurt, egg, flour and salt and whisk until smooth.
- When your stock starts boiling add diced lamb, chickpeas and 150 g of the meatballs. When the meatballs float to the surface, the broth is ready to add yoghurt mixture in. Whisking continuously, add a ladleful of hot broth to the yoghurt and whisk until well combined. Add the yoghurt mixture back to the pan and cook over medium heat, stirring continuously in one direction for about 5 minutes or until everything has come together nicely. Remove from the heat.
- For the mint oil, melt the butter in a small saucepan. Add the garlic and dried mint and stir continuously for 1-2 minutes or until fragrant. Pour the mint oil over the soup and serve.
Note
• Make sure you use ground rice for this recipe and not rice flour. I use McKenzie’s brand. If you can’t find ground rice, you can also use soaked, dried and blitzed rice, or you can grind the rice and meat together if you have a mincer.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.