Lamb meatball and pea pilaf
recipe
Lamb meatball and pea pilaf
No commentsIngredients
- 400g pack lean lamb mince
- 3 garlic cloves, crushed
- 2 tsp cumin
- 300g/10oz basmati rice
- enough vegetable or lamb stock to cover, from a cube is fine
- 300g/10oz frozen peas
- zest 2 lemons, juice of 1
- For the cucumber yoghurt
- 1/2 cucumber, finely chopped or grated
Serves:
4
Preparation:
30
Total Time:
30min
Directions
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- Mix the lamb with half the garlic and tsp of the cumin, then season and shape into about balls - it's easier if you wet your hands. Heat a large frying pan (with a lid for later), then fry the meatballs for about mins until golden and cooked through. Remove from the pan, set aside, then tip in the rice, final tsp of cumin and remaining garlic. Fry for secs, stirring, then pour in enough stock to cover. Cover and simmer for mins or until almost all of the liquid is absorbed.
- Stir in the peas, return the meatballs to the pan, then warm through for a few mins until
- For an even healthier version, substitute the lamb for turkey mince - it's a good source of protein and low in saturated fat.
Source: BBC Good Food magazine
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