Nutritive Information
- Energy: 402Kcals/1681kJ
- Fat, total: 18.3g
- Saturated fat: 7g
- Protein: 25.9g
- Carbohydrate: 33.4g
- Sugar, total: 3.7g
- Fibre-NSP: 0.9g
- Sodium: 423mg
Ingredients
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225g/8oz/generous 1 cup Camargue red rice
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675g/1˝lb lamb leg steaks 2onions
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3-4 fresh parsley sprigs
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3 fresh coriander sprigs, plus 30ml/2 tbsp chopped fresh coriander
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1-2 fresh mint sprigs
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2.5ml/˝ tsp ground cumin
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2.5ml/˝ tsp ground cinnamon
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2.5ml/˝ tsp ground ginger
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5ml/1 tsp paprika
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30ml/2 tbsp sunflower oil
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1 garlic clove, crushed
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300ml/˝ pint/1˝ cups tomato juice
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450ml/ź pint/scan 2 cups chicken or vegetable stock
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Salt and freshly ground black pepper
Instructions
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Cook the rice in plenty of lightly salted water or stock for 30 minutes or according to the instructions on the packet. Drain.
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Meanwhile, prepare the meatballs. Chop the lamb roughly, and then place it in a food processor and process until finely chopped. Scrape the meat into a large bowl.
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Cut one onion into quarters and place in the processor with the parsley, coriander and mint sprigs; process until finely chopped. Return the lamb to the processor, add the spices and seasoning and process again until smooth, scrape the mixture into a bowl and chill for about 1 hour.
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Shape the mixture into about 30 small balls. Heat half the oil in a frying pan, add the meatballs, in batches if necessary, and brown them evenly. Transfer to a plate. Chop the remaining onion finely.
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Drain off the excess fat, leaving around 30ml/2 tbsp in the pan, and fry the chopped onion with the garlic for a few minutes until softened. Stir in the rice. Cook, stirring for 1-2 minutes, then stir in the tomato juice, stock and chopped fresh coriander. Season to taste with salt and pepper.
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Arrange the meatballs over the rice, cover with a lid or foil and simmer gently for 15 minutes before serving.
