Lamb meatball & pea pilaf

basmati rice cucumber cucumbers cumin frozen pea frozen peas lamb lemon lemons low fat make ahead meatballs mince mint natural yogurt pilaf yogurt

N/A

Source

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 pea

zest 2 lemon , juice of 1

1⁄2 cucumber , finely chopped or grated

150ml pot mild natural yogurt

small bunch mint , leaves torn

Method

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.