This lamb meatballs recipe takes inspiration from the warming, aromatic flavours of North African cuisine, with cumin, coriander, mint and ginger all permeating the lamb and rice. The dish is finished with bursts of refreshing pomegranate and cooling cumin yoghurt.
Ingredients
LAMB BALLS
800g of lean lamb mince
1 tsp ground coriander
1 tsp ground cumin
1 onion, finely diced
2 garlic cloves, crushed
1/2 bunch of flat-leaf parsley, chopped
1/4 bunch of mint, leaves chopped
3 tbsp of soy sauce
1/2 tsp salt
1 tsp black pepper
2 tbsp of vegetable oil, for frying
SAFFRON RICE
420g of long grain rice
1000ml of vegetable stock
2 knobs of butter
1 onion, finely chopped
2 garlic cloves, minced
2 cinnamon sticks
1/2 tsp ground ginger
1/2 tsp white pepper
1/2 tsp cumin
1/2 tsp turmeric
1 pinch of salt
1 carrot, finely diced
1 yellow pepper, finely diced
1/2 bunch of coriander, roughly chopped
80g of pomegranate seeds
1 pinch of saffron soaked with warm milk(50ml)
CUMIN YOGHURT
1 tbsp of cumin seeds
200ml of low-fat yoghurt
1/2 cucumber, peeled de-seeded and grated
1 pinch of salt
1 pinch of pepper
Method
1. For the cumin yoghurt, lightly toast the cumin seeds in a hot, dry pan until they release a strong aroma.
2. Bruise the seeds using a pestle and mortar, add to a bowl with the yoghurt and cucumber, mix well. Season to taste and store in the fridge until required.
To make the rice, bring the stock to a boil and then remove from the heat
3. Place a large saucepan over medium heat and add the butter. Once the butter is foaming, add the onion and sweat until soft but not coloured.
4. Add the garlic, cinnamon sticks, ground ginger, white pepper, ground turmeric, ground cumin and cook for a further 1—2 minutes to release the flavours and cook the garlic.
5. Add the rice along with a pinch of salt, stir through and toast until lightly golden in colour. Add the hot stock and stir lightly. Bring the stock to a simmer and add more salt if required.
6. Place the lid on the saucepan and reduce the heat to low, cook for 12 minutes. Then, remove from the heat, keeping the lid on, and leave the pan to stand for an additional 5 minutes.
7. For the meatballs, toast the ground coriander and cumin in a dry frying pan then add to a large bowl.
Add the rest of the meatball ingredients to the bowl and mix well.
Shape the mix into golf ball-sized meatballs and set aside on a tray.
8. Place a frying pan over medium heat and add oil. Once the oil is hot, fry the meatballs until golden brown all over.
9. Transfer to a baking tray and cook through in an oven set to 180°C/gas mark 4 for 10—15 minutes.
10. Remove the lid from the rice and using a fork or spatula, gently fluff the rice and fold through the carrot, pepper, coriander and pomegranate.
Add the saffron mixture and set aside.
Remove the meatballs from the oven and serve on a bed of the saffron rice with a dollop of cumin yoghurt. Serve hot.
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