Combine all spices and seasonings with the bread crumbs

Mix in the lemon juice and yogurt

Combine bread crumb mixture and ground lamb, mixing well

Mix in the egg

Let sit in refridgerator for at least 1 hour

Form into balls (18-20) using a 1 1/2 Tbs measuring spoon

Spray pan with olive oil spray and heat on medium flame

Cook, turning once when browned

Remove to bowl then deglaze pan with chicken broth reducing to golden brown.

Put sherry and broth in pot with the raisins while the meatballs are frying.

Boil down until liquid volume reduced by half

Combine the yogurt and arrowroot starch

Mix yogurt into the reduced liquid with raisins and bring to low boil blending until smooth.

Add liquid from pan deglaze

Either pour sauce over meatballs or serve separately