- 400g pack lean minced lamb
- 3 garlic cloves, crushed
- 2 tsp cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 300g basmati rice
- enough lamb or vegetable stock to cover the rice, from a cube is fine
- 300g frozen pea
- zest 2 lemon, juice of 1
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
For the cucumber yogurt
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.
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.
TipFor an even healthier version, substitute the lamb for turkey mince – it’s a good source of protein and low in saturated fat.