Lamb and Mint Meatball Stew, Chargrilled Vegetables with Yogurt and Tahini Dip Sauce

This dish was inspired by Sabrina Ghayour’s recipe which I attended a couple of weeks ago in London.
In her class, she used lamb neck fillet, but I arranged to lamb mince for my little children’s ¬†sake who prefer tender meat.
And I made the dip sauce for grilled vegetables adding Rose Harrisa.
Great start for this week.
Thank you Sabrina, you are so inspirational.

Have a lovely week, everyone.