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:

Quickview
682k Calories
29g Protein
25g Total Fat
80g Carbs
34% Health Score
Limit These
Calories
682k
34%

Fat
25g
40%

  Saturated Fat
11g
70%

Carbohydrates
80g
27%

  Sugar
5g
6%

Cholesterol
77mg
26%

Sodium
321mg
14%

Get Enough Of These
Protein
29g
59%

Manganese
1mg
65%

Folate
190µg
48%

Selenium
33µg
47%

Phosphorus
413mg
41%

Vitamin B12
2µg
41%

Vitamin B3
7mg
38%

Zinc
5mg
37%

Iron
4mg
27%

Copper
0.52mg
26%

Fiber
6g
25%

Magnesium
93mg
23%

Vitamin B1
0.35mg
23%

Vitamin B2
0.36mg
21%

Vitamin B5
1mg
20%

Vitamin B6
0.4mg
20%

Potassium
666mg
19%

Calcium
121mg
12%

Vitamin K
7µg
7%

Vitamin C
5mg
7%

Vitamin A
256IU
5%

Vitamin E
0.57mg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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