Lamb Meatball & Pea Pilaf

Large frying pan/risotto pan with a lid

Ingredients
400g pack leab lamb mince
3 garlic cloves - crushed
2 tsp cumin
300g/10oz basmati rice
vegetable/lamb stock - enough to cover rice
300g/10oz frozen peas
zest 2 lemons and juice of one

For the cucumber yogurt
1/2 cucumber finely chopped/grated
150ml mild natural yogurt
small bunch mint leaves - torn


Mix lamb with half the garlic and 1 tsp cumin - season - shape into about 16 balls (wet hands to do this).
Heat pan and cook meatballs for about 8 mins over moderate heat till golden and cooked through.
Remove and set aside.
Tip rice, 1tsp cumin and remaining garlic into pan - fry for 30 secs stirring - pour in enough stock to cover. Cover and simmer for 10-15 mins.
Stir in the peas - return meatballs to pan - warm through till peas are tender.

Make the cucumber yogurt using half the mint.
Mix half the mint, yogurt and cucumber together.

Finish the pilaf by adding lemon zest and juice and remaining mint.


The cucumber yogurt is very cooling with this dish - he mint enhancing the flavor of the lamb.
Can be served with a variety of flat breads such as naan.