Tandoori Lamb Meatballs and Lemon Feta Sauce

Instructions

1. In a small food processor bowl, combine feta, 3 tablespoons olive oil, mint, lemon zest and juice and 1/2 teaspoon minced garlic. 
2. Pulse until creamy and smooth, season with ground black pepper. Set aside. It can also be made in a bowl, using a spatula to cream feta mixture until smooth.
3. In a bowl, combine lamb, onion, Patak’s^® Tandoori Spice Paste, remaining 1 ½ teaspoons garlic, and salt and mix thoroughly. Form mixture into 12 meatballs and slightly flatten tops until about ¾ inch high.
4. In a large nonstick skillet, heat remaining 1 tbsp oil over medium-high heat. 
5. Cook meatballs until golden brown on bottom, about 4 min. Flip meatballs over and cook until no longer pink inside, about 3 more min and set aside.
6. To assemble, spread naan bread with feta mixture and top with meatballs, tomato slices and matchstick cucumbers