LAMB MEATBALL & PEA PILAF

Lamb meatball & pea pilaf image

Meatballs aren't just for pasta dishes. Experiment with this tasty pilaf - a winner for any meatball fan

Provided by Good Food team

Time 30m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 496 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.34 milligram of sodium