Lamb meatball & pea pilaf
Lamb meatball & pea pilaf is a gluten free main course. One serving contains 683 calories, 30g of protein, and 26g of fat. This recipe serves 4 and costs $2.64 per serving. It is brought to you by BBC Good Food. A couple people made this recipe, and 86 would say it hit the spot. Head to the store and pick up vegetable stock, garlic cloves, cucumber, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 93%, this dish is great. Try Lamb Sausage with Pea Purée and Pea Sprouts, Bulgur Pilaf with Pea Pods, and Snow Pean and Sesame Pilaf for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
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
Equipment:
frying pan
Cooking instruction summary:
Mix the lamb with half the garlic and 1 tsp of the cumin, then season and shape into about 16 balls its 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.
Step by step:
1. Mix the lamb with half the garlic and 1 tsp of the cumin, then season and shape into about 16 balls its easier if you wet your hands.
2. Heat a large frying pan (with a lid for later), then fry the meatballs for about 8 mins until golden and cooked through.
3. 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.
4. 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.
5. Serve with a good dollop of the cooling cucumber yogurt.
Nutrition Information:
covered percent of daily need
