The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Lamb meatball & pea pilaf recipe. Enjoy quick & easy rice cooking recipes and learn how to make Lamb meatball & pea pilaf.
Meatballs aren't just for pasta dishes. Experiment with this tasty pilaf - a winner for any meatball fan.
Easy
Serves 4
Prep 10 mins
Cook 20 mins
Freezable
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
Method
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.
Nutrition per serving
496 kcalories, protein 33g, carbohydrate 72g, fat 10 g, saturated fat 4g, fibre 4g, sugar 5g, salt 1.34 g
Recipe from Good Food magazine, July 2008.
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