Lamb meatballs with jewelled rice and cumin yoghurt


First published in 2015
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Spicy lamb balls

Jewelled rice

Cumin yoghurt

For the cumin yoghurt, lightly toast the cumin seeds in a hot, dry pan until they release a strong aroma
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
  • 1000ml of vegetable stock
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
  • 2 knobs of butter
  • 1 onion, finely chopped
Add the garlic and spices and cook for a further 1—2 minutes to release the flavours and cook the garlic
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
  • 1 pinch of salt
  • 420g of long grain rice
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
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
Place a frying pan over a medium heat and add oil. Once the oil is hot, fry the meatballs until golden brown all over
  • 2 tbsp of vegetable oil, for frying
Transfer to a baking tray and cook through in an oven set to 180°C/gas mark 4 for 10—15 minutes
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
Remove the meatballs from the oven and serve on a bed of the jewelled rice with a dollop of cumin yoghurt
First published in 2015
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