ASIAN LAMB MEATBALLS AND PILAU ‘RICE’
Category
Classical & MKD Recipes
Fat: 53.06g Protein: 22.69g CHO: 5.63g Kcal: 591 MKD 5.63g CHO TOTAL
Notes
Mo’s tip: If the sauce is a little thick, add about 10mls of hot water to loosen it
Ingredients
- 22g Onions
- 3g Psyllium husk
- 90g Lamb mince – MORRISONS BRITISH
- 25g Eggs
- 20g Coconut cream – UHT BLUE DRAGON
- 28g Double cream
- 50g Cauliflower
- 10g Vegetable oil
- 5g Butter
- 3g Coriander leaves - fresh
- 20g Greek style yoghurt - MORRISONS
- You will also need 6g GIA garlic paste, 1g ground cumin, 1g chilli powder (or to taste), 2g SCHWARZ pilau rice spice powder, some seasoning and cold water.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- 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.
- Mix well then form into even size balls, I made 5, leave to rest in the fridge for at least 20 minutes.
- Chop the remaining onion and mix with the remaining garlic paste.
- 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.
- 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.
- 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’.
- 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.
- 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.
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