Wednesday, 13 January 2010

Lamb meatball and pea pilaff

Son no2 is going through a picky phase. I'm trying to not rise to the bait and get stressed about it but remember that he is only 2 and as such it's his perogative. It is quite frustrating though as what is happily eaten one day is the food of the devil the next. So, I was quite surprised when he polished off a huge plateful of dinner tonight and then reached over and started eating what was left on my plate ! Shame Son no1 wasn't quite so enamoured.

This is a recipe taken from Good Food magazine which I've tweaked several times.

Lamb meatball & pea pilaf
Serves 4

For the meatballs
400g lean lamb mince
4 spring onions finely chopped
2 cloves garlic crushed
1tsp each ground cumin and ground coriander
1/2 tsp chilli powder

For the pilaf
1 onion chopped
1 clove garlic crushed
1tsp ground cumin
300g basmati rice
Vegetable stock
300g frozen peas
Juice and zest of a lemon
Handful chopped mint

Firstly to make the meatballs mix all the ingredients together with some seasoning. Shape into 16 balls and dry fry in a pan until brown all over and just cooked through.
Set aside and drain fat from pan.
Heat a dribble of olive oil in the pan and add the onion and garlic and soften. Then add the cumin and rice and cook for a few minutes.
Then add enough stock to cover, put a lid on the pan and cook until just tender.
Finally add the peas and meatballs back to the pan and heat through. Finish with the lemon, mint and seasoning to taste.
I served this with a green salad and a pot of tzatziki - from Waitrose, not home made ! It made enough for 2 adults and 2 kids for dinner plus I have lunch for tomorrow all wrapped up too.

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