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This lamb dish takes inspiration from the warming, aromatic flavours of North African cuisine. The spice of the lamb is tempered by the cooling effect of the cumin yoghurt, but leave it out if you want to keep things light.

Method
1.
For the cumin yoghurt, lightly toast the cumin seeds in a hot, dry pan until they release a strong aroma
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Toasting spices beforehand helps to bring out their flavours even more. Sprinkle the cumin seeds in an even layer across the bottom of the pan and gently shake the pan to ensure even cooking
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
3.
To make the rice, bring the stock to a boil and then remove from the heat
4.
Place a large saucepan over a medium heat and add the butter. Once the butter is foaming, add the onion and sweat until soft but not coloured
5.
Add the garlic and spices and cook for a further 1-2 minutes to release the flavours and cook the garlic
6.
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
7.
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
8.
For the meatballs, toast the ground coriander and cumin in a dry frying pan then add to a large bowl
9.
Add the rest of the meatball ingredients to the bowl and mix well
10.
Shape the mix into golf ball-sized meatballs and set aside on a tray
VideoVideo: How to shape meatballs
Room for a little one
Get your kids to shape the meat mixture into balls. If you’re working with more than one kid, perhaps you can challenge them to see who can make the most!
11.
Place a frying pan over a medium heat and add oil. Once the oil is hot, fry the meatballs until golden brown all over
12.
Transfer to a baking tray and cook through in an oven set to 180°C/gas mark 4 for 10-15 minutes
13.
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
14.
Remove the meatballs from the oven and serve on a bed of the jewelled rice with a dollop of cumin yoghurt
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Ingredients

Spicy lamb balls

Jewelled rice

Cumin yoghurt

  • 200ml of low fat natural yoghurt
  • 1/2 cucumber, peeled de-seeded and grated
  • 1 tbsp of cumin seeds
  • 1 pinch of salt
  • 1 pinch of pepper

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Nutrition (per Portion)

Calories

409
20%

Sugars

5g
5%

Fat

18g
26%

Saturates

8g
39%

Salt

1086mg
18%
of an adult's guideline daily amount
Lamb meatballs flavored with Moroccan spices and served with savoury jewelled rice and cooling cumin yoghurt.

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