Lamb Meatballs with Jewelled Rice & Cumin Yoghurt

by Marcus Wareing

Main Easy ​​​​​​​ 10 ​​​​​​​ Prep/Cook: 1 hour 15 minutes


800g of lean lamb mince

1 tsp ground coriander

1 tsp ground cumin

1 onion, finely diced

2 garlic cloves, crushed

1/2 bunch of flat-leaf parsley, chopped

1/4 bunch of mint, leaves chopped

3 tbsp of soy sauce

1/2 tsp salt

1 tsp black pepper

2 tbsp of vegetable oil, for frying

420g of long grain rice

1000ml of vegetable stock

2 knobs of butter

1 onion, finely chopped

2 garlic cloves, minced

2 cinnamon sticks

1/2 tsp ground ginger

1/2 tsp white pepper

1/2 tsp ground cumin

1/2 tsp ground turmeric

1 pinch of salt

1 carrot, finely diced

1 yellow pepper, finely diced

1/2 bunch of coriander, roughly chopped

80g of pomegranate seeds

1 tbsp of cumin seeds

200ml of low fat natural yoghurt

1/2 cucumber, peeled de-seeded and grated

1 pinch of salt

1 pinch of pepper


1. For the cumin yoghurt, lightly toast the cumin seeds in a hot, dry pan until they release a strong aroma

2. Bruise the seeds using a pestle and mortar, add to a bowl with the yoghurt and cucumber, mix well. Season to taste and store in the fridge until required

3. To make the rice, bring the stock to a boil and then remove from the heat

4. Place a large saucepan over a medium heat and add the butter. Once the butter is foaming, add the onion and sweat until soft but not coloured

5. Add the garlic and spices and cook for a further 1—2 minutes to release the flavours and cook the garlic

6. Add the rice along with a pinch of salt, stir through and toast until lightly golden in colour. Add the hot stock and stir lightly. Bring the stock to a simmer and add more salt if required

7. Place the lid on the saucepan and reduce the heat to low, cook for 12 minutes. Then, remove from the heat, keeping the lid on, and leave the pan to stand for an additional 5 minutes

8. For the meatballs, toast the ground coriander and cumin in a dry frying pan then add to a large bowl

9. Add the rest of the meatball ingredients to the bowl and mix well

10. Shape the mix into golf ball-sized meatballs and set aside on a tray

11. Place a frying pan over a medium heat and add oil. Once the oil is hot, fry the meatballs until golden brown all over

12. Transfer to a baking tray and cook through in an oven set to 180°C/gas mark 4 for 10—15 minutes

13. Remove the lid from the rice and using a fork or spatula, gently fluff the rice and fold through the carrot, pepper, coriander and pomegranate

14. Remove the meatballs from the oven and serve on a bed of the jewelled rice with a dollop of cumin yoghurt