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Lamb meatballs with Lebanese rice

You'll need

1.5 kg minced lamb 105 gm (1½ cup) fresh coarse breadcrumbs 5 garlic cloves, finely grated 1 egg, lightly beaten 1½ tbsp ground cumin 1½ tsp ground coriander 1 tsp each of ground allspice and ground cardamom 90 ml extra-virgin olive oil 1 onion, finely chopped 5 vine-ripened tomatoes, coarsely chopped ½ cup (loosely packed) coriander, to serve   Lebanese rice 50 gm butter 1 tbsp extra-virgin olive oil 1 onion, finely chopped 120 gm angel hair pasta, coarsely broken 400 gm (2 cups) basmati rice


  • 01
  • Combine lamb, breadcrumbs, garlic, egg and spices in a large bowl and season to taste. Mix with your hands until well combined. Roll tablespoons of mixture into balls and set aside on a tray.
  • 02
  • Preheat oven to 180C. Heat 30ml oil in a large frying pan over high heat. Add meatballs and cook in batches, turning until browned (4-5 minutes). Transfer to a baking dish.
  • 03
  • Heat remaining olive oil in a separate frying pan over medium heat. Add onion and cook until soft (5-7 minutes). Add tomato and cook until tomato just softens (1-2 minutes). Pour over meatballs and roast until meatballs are cooked through (10-15 minutes).
  • 04
  • For Lebanese rice, heat butter and oil in a large saucepan over low-medium heat. Add onion and cook until soft (5-6 minutes). Add pasta and stir until just beginning to brown, then add rice and 1 litre water, stir to combine, bring to the boil, then reduce heat to low, cover with a lid, and cook until liquid is absorbed (10-12 minutes). Season to taste. Scatter meatballs with coriander and serve immediately with the Lebanese rice.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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Spicy grenache-shiraz blend.

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