Lamb meatball & pea pilaf

Name: Lamb meatball & pea pilaf
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 400 grams pack lean minced lamb; 3 garlic cloves, crushed; 2 teaspoons cumin; 300 grams basmati rice; 1 serving enough lamb or vegetable stock to cover the rice, from a cube is fine; 300 grams frozen pea; 1 zest 2 lemon, juice of; 1 cucumber, finely chopped or grated; 150 milliliters pot mild natural yogurt; 1 small bunch mint, leaves torn

Lamb meatball & pe It works well as a rather inexpensive main course. This recipe from BBC Good Food requires cucumber, pea, cumin, and basmati rice.

Instructions

Mix the lamb with half the garlic and 1 tsp of the cumin, then season and shape into about 16 balls its easier if you wet your hands.

Ingredients you will need

Garlic

Cumin

Lamb

Heat a large frying pan (with a lid for later), then fry the meatballs for about 8 mins until golden and cooked through.

Ingredients you will need

Meatballs

Equipment you will use

Frying Pan

Remove from the pan, set aside, then tip in the rice, final tsp of cumin and remaining garlic. Fry for 30 secs, stirring, then pour in enough stock to cover. Cover and simmer for 10 mins or until almost all of the liquid is absorbed.

Ingredients you will need

Garlic

Cumin

Stock

Rice

Equipment you will use

Frying Pan

Stir in the peas, return the meatballs to the pan, then warm through for a few mins until the peas are tender. Meanwhile mix the cucumber, yogurt and half the mint together, then season. To finish the pilaf, stir in the lemon zest and juice with some seasoning and the remaining mint.

Ingredients you will need

Lemon Zest