- 200g lamb mince
- Tsp ground cardamom
- Tsp chilli powder
- Pinch salt and pepper
- 1 green pepper, chopped into 1cm chunks
- 2 cloves of garlic, crushed and finely chopped
- 2 x 1 tsp cumin seeds
- 3 shallots, finely chopped
- 1 bunch of coriander, roughly chopped
- 1 jar of Ultra Fire
- 150g basmati rice
Mix lamb mince with cardamom, chilli and seasoning until mushy. Roll between your palms into small balls (aim to get approx 10 balls from 200g of mince). Heat a splash of oil – I use garlic infused – into a large frying pan and brown the meatballs with 1 tsp cumin seeds for 5 or 6 mins.
Cover and reduce heat. In a saucepan, toast the remaining cumin seeds over medium heat. Add rice and cover with water. Bring to boil, lower heat, cover and cook for 10 mins. Set aside, still covered for another 10 mins. Remove the lid from meatballs. Add remaining Ultra Fire and coriander. Cook for 5 mins, or till sauce is thick enough. Drain and Fluff rice with a fork. Serve into 2 bowls and add meatballs and sauce.