Lamb Meatballs and Turmeric Rice

Nutrition per serve

Ingredients

• 1pcs zucchini
• 250g lamb mince
• 20g panko breadcrumbs
• 10g cornflour
• 10g Malaysian mild curry powder
• 1pcs onion
• 1clove garlic
• 150g green beans
• 1pcs chicken-style stock cubes
• 5g ground turmeric
• 150g basmati rice
• 50g baby spinach leaves
• 130g natural yoghurt
• 300ml (1¼ cups) boiling water
• 23ml olive oil

Method

1. Step 1 — Prep meatballs
   Coarsely grate the zucchini, then squeeze out the excess liquid in a sieve. Put the zucchini, lamb mince, breadcrumbs, cornflour and curry powder in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized meatballs. Put on a plate and refrigerate until required.
2. Step 2 — Prep ingredients
   Finely chop the onion. Crush or finely chop the garlic. Trim the beans and cut into 3cm lengths. Crumble 1 stock cube* into a heatproof jug, add 300ml (1¼ cups) boiling water and stir to dissolve.
3. Step 3 — Start pilaf
   Heat 1 tbs olive oil in a medium saucepan over medium-high heat. Cook the onion, garlic, ½ tsp turmeric* and a pinch of salt, stirring, for 3 mins or until softened. Add the rice and cook, stirring, for 1 min or until the grains are well coated.
4. Step 4 — Finish pilaf
   Stir the stock into the rice mixture and bring to the boil. Reduce the heat to low and cook, covered, for 5 mins. Working quickly, remove the lid and scatter the beans over the rice, cover and cook for a further 7-8 mins until the rice and beans are tender and the liquid is absorbed. Remove from the heat.
5. Step 5 — Fry meatballs
   Meanwhile, heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the meatballs, turning regularly, for 5-6 mins until browned and cooked through.
6. Step 6 — Wilt spinach
   Stir the spinach into the pilaf, then cover and stand for 5 mins or until wilted. Taste, then season with salt and pepper. Divide the pilaf and meatballs among bowls. Serve with the yoghurt.

Allergens

Gluten, Wheat, Sulphites, Milk