Lamb Meatball & Pea Pilaf

Recipe & image taken from www.bbcgoodfood.com

400g pack lean lamb mince
3 garlic cloves, crushed
2 teaspoon cumin
300g basmati rice
enough stock to cover rice
300g frozen peas
zest 2 lemons, juice of 1
1/2 cucumber, finely chopped or grated
150ml fat free yoghurt
small bunch mint, torn

Mix the lamb with half the garlic and 1 teaspoon of the cumin, then season and shape into about 16 balls.

Heat a large frying pan (with a lid for later), then fry the meatballs for about 8 mins until golden and cooked through.

Remove from the pan, set aside, then tip in the rice, final tsp of cumin and remaining garlic. Fry for 30 secs, stirring, then pour in enough stock to cover. Cover and simmer for 10 mins or until almost all of the liquid is absorbed.

Stir in the peas, return the meatballs to the pan, then warm through for a few mins until the peas are tender.

Meanwhile mix the cucumber, yogurt and half the mint together, then season. To finish the pilaf, stir in the lemon zest and juice with some seasoning and the remaining mint. Serve with a good dollop of the cooling cucumber yogurt.