ASIAN LAMB MEATBALLS AND PILAU ‘RICE’

Instructions

1. Pre heat oven to 180c / fan 160c / gas 5.
2. Grate half of the onion, then weigh it and mix into the lamb mince with the psyllium husk, cumin, 3g garlic paste, chilli powder and the beaten egg.
3. Mix well then form into even size balls, I made 5, leave to rest in the fridge for at least 20 minutes.
4. Chop the remaining onion and mix with the remaining garlic paste.
5. Put the oil in a small frying pan and heat on a medium temperature, fry the meatballs until turning brown all over, this will take a few minutes.
6. Remove the meatballs to a small oven proof dish, add the chopped onions and garlic to the pan and gently fry until soft, add the coconut cream with 30mls of water and cook for 2 minutes. Season to taste with salt and pepper.
7. Pour the sauce over the meatballs, cover with a lid or foil and cook in preheated oven for 25 minutes, while they are cooking make the ‘rice’.
8. Grate the cauliflower, melt the butter in a small pan, add the grated cauliflower and the pilau spice, fry gently for 1 minute, add 10mls of water, stir fry until the water has gone, add a little salt and pepper.
9. When ready remove the meatballs from the oven and stir in the 28g of double cream and chopped coriander, serve with the rice and yoghurt.