Lamb meatball & pea pilaf

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Good Food

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1. Mix the lamb with half the garlic and 1 tsp of the cumin, then season and shape into about 16 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 8 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 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.
2. 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. Serve with a good dollop of the cooling cucumber yogurt.

Tip

For an even healthier version, substitute the lamb for turkey mince - it's a good source of protein and low in saturated fat.

Per serving

496 kcalories, protein 33g, carbohydrate 72g, fat 10 g, saturated fat 4g, fibre 4g, salt 1.34 g

Latest comments and suggestions

• Tim Evans

  27 June 2008

  Tim Evans rated and commented on this recipe

  

  Don't use the full half cucumber. Use a quarter or it's too much. I also used dried mint, not nearly as good. Thought I'd get away with it. Still a lush recipe though.

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• gemcheat

  02 July 2008

  gemcheat rated and commented on this recipe

  

  Great recipe my family loved it!!!

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• lisamary

  02 July 2008

  lisamary rated and commented on this recipe

  

  Thought this was delicious, watch your rice though you do need to make sure it's well covered by the stock. Definitely making it again, ever so simple and fab results.

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• jayne

  02 July 2008

  jayne rated and commented on this recipe

  

  Delighted with this recipe - The children enjoyed as much as the adults. Really simple to make.

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• Rog

  07 July 2008

  Rog rated and commented on this recipe

  

  A very tasty dish that was easy to make.

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• zaina

  08 July 2008

  zaina rated and commented on this recipe

  

  It was different to my usual rice pilaf that I cook. Very light compared to our spicy Asian dishes so I added crushed chillies, some paprika, one chopped onion and one egg to the mince(I used chicken mince instead and went well). I enjoyed it

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• Frantic Flapjack

  09 July 2008

  Frantic Flapjack rated and commented on this recipe

  

  This made a good mid-week supper. Very quick and tasty.

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• Laura

  13 July 2008

  Laura rated this recipe

  

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• graden

  23 July 2008

  graden rated and commented on this recipe

  

  A superb meal and so easy,used peas and sweetcorn - it just gave it a little lift.

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• Karina D.

  01 August 2008

  Karina D. rated and commented on this recipe

  

  Again good proof that a busy job isn't an excuse to eat take-away! This was ready in seconds and very tasty! (I added some sugar snaps for extra crunch and vitamines)

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• SarahC

  13 August 2008

  SarahC rated and commented on this recipe

  

  This was really delicious! I added onion to the meatballs and rice. One thing though, keep an eye on the rice, I had to keep adding little bits of water, because it was sticking. I will definately make it again.

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• Beth

  16 August 2008

  Beth rated and commented on this recipe

  

  Very popular with my other half - tasted fantastic. Def make again recipe.

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Ingredients

• 400g pack lean minced lamb
• 3 garlic cloves , crushed
• 2 tsp cumin
• 300g basmati rice
• enough lamb or vegetable stock to cover the rice, from a cube is fine
• 300g frozen peas
• zest 2 lemon , juice of 1

FOR THE CUCUMBER YOGURT

• 1⁄2 cucumber , finely chopped or grated
• 150ml pot mild natural yogurt
• small bunch mint , leaves torn

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 20 mins

Low-fat

Raw or cooked meatballs only

Ingredients

• 400g pack lean minced lamb
• 3 garlic cloves , crushed
• 2 tsp cumin
• 300g basmati rice
• enough lamb or vegetable stock to cover the rice, from a cube is fine
• 300g frozen peas
• zest 2 lemon , juice of 1

FOR THE CUCUMBER YOGURT

• 1⁄2 cucumber , finely chopped or grated
• 150ml pot mild natural yogurt
• small bunch mint , leaves torn

Per serving

496 kcalories, protein 33g, carbohydrate 72g, fat 10 g, saturated fat 4g, fibre 4g, salt 1.34 g

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