Name: Lamb meatball & pea pilaf
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Middle Eastern
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

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

For the cucumber yogurt

1⁄2 cucumber
finely chopped or grated
150ml pot mild natural yogurt
small bunch mint
leaves torn

Method

step 1
Mix the lamb with half the garlic and 1 tsp of the cumin, then season and shape into about 16 balls – it’s 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.
step 2
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.