EGYPTIAN LAMB DELIGHT WITH MINT SAUCE

MEATBALLS:
1 lb ground lamb
1 medium green bell pepper, finely chopped
1 medium onion, minced
1/2 cup fine, dry breadcrumbs
1/4 cup plain yogurt
1 tbsp Worcestershire sauce
2 tsp salt
2 tsp dried whole marjoram
1 tsp dried whole thyme
6 cloves garlic, minced
TO COOK:
2 eggs, beaten
2 tbsp vegetable oil
TO SERVE:
2 cups hot cooked rice
Mint Sauce (recipe below)

Combine first 10 ingredients in a large bowl and mix well.

Shape meat mixture into 48 (1-inch) balls. Dip each into beaten egg.

Heat oil in a large skillet and saute the meatballs until lightly browned.

Arrange meatballs over hot rice on a serving platter. Serve with Mint Sauce.

MINT SAUCE:
2 tsp cornstarch
2 tsp water
2 cups plain yogurt
2 tsp mint flakes
1/2 tsp garlic powder

Combine cornstarch and water in a small saucepan, and stir well. Add yogurt; bring to a boil over low heat. Cook until mixture is slightly thickened, stirring gently. Stir in mint flakes and garlic powder. Yield: 1-3/4 cups.