Ingredients
- 500g lean minced lamb
- 2tsp ground coriander
- 2tsp ground cumin
- 2tsp paprika
- 1 garlic clove, crushed
- 1 small onion, finely chopped
- 65g dried figs, roughly chopped
- 3tbsp pine nuts, toasted
- 40g stale breadcrumbs
- 1 free-range egg, lightly beaten
- 1tbsp sunflower oil
- For The Salad:
- 250g pouch basmati rice
- 3tbsp pine nuts, toasted
- A small bunch of coriander, roughly chopped
- A small bunch of mint, roughly chopped
- 1 large courgette, thinly sliced
- 1 large red onion, diced
- 150g baby broad beans, podded
- 3tbsp extra virgin olive oil
- Juice of 1 lemon
- For The Yogurt Dressing:
- 300g natural yogurt
- 1tbsp chopped mint
- 1tbsp chopped dill
- 4-6tbsp buttermilk
Instructions
- Heat the oven to 180C fan, gas 6. Tip the lamb into a large mixing bowl and combine together with the spices, crushed garlic, onion, figs, pine nuts, breadcrumbs and the egg. Season to taste and divide the mixture into 12 even-sized balls.
- Cook the rice according to the pack instructions and set aside to cool. Make the dressing: in a medium bowl, combine together the yoghurt, mint, dill and enough of the buttermilk to create a loose consistency. Season to taste and set aside.
- Heat the sunflower oil in a large frying pan over a medium heat, add the meatballs and fry for 5-7 minutes or until evenly browned. Transfer to a roasting tin and finish off in the oven for a further 10-15 minutes.
- Toss together the cooked rice, pine nuts, fresh herbs, courgette, red onion and broad beans. Finish with the olive oil and lemon. Season to taste. Top with the meatballs and a good drizzle of the yoghurt dressing. Sprinkle over any remaining herbs and serve with griddled flatbreads.
