Lamb meatball amp; pea pilaf 羊肉豌豆烩饭

Lamb meatball & pea pilaf 羊肉豌豆烩饭

文章插图

Cook 20 mins
Nutrition per serving
496 kcalories, protein 33.0g, carbohydrate 72.0g, fat 10.0g, saturated fat 4.0g, fibre 4.0g, salt 1.34g

Ingredients
Serves 4

400 g pack lean minced lamb 400克瘦羊肉，剁碎
3 garlic cloves, crushed 大蒜三个，碾碎
cumin 小茴香子
300 g basmati rice 300克印度香米
enough lamb or vegetable stock to cover the rice, from a cube is fine 羊肉或者蔬菜高汤，差不多比米饭高出一厘米
300 g frozen peas 300克豆子
zest 2 lemon, juice of 1 柠檬两只，一只榨汁水

For the cucumber-yogurt 黄瓜酸奶原料

? cucumber, finely chopped or grated 半根黄瓜，切细条
150 ml pot mild natural yogurt 150毫升天然酸奶
small bunch mint, leaves torn 一小撮薄荷，去叶

Method

Mix the lamb with half the garlic and 1 tsp of the cumin, then season and shape into about 16 balls - it's easier if you wet your hands. 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.
把羊肉和大蒜以及一勺茴香混合，调料并做成肉丸状， 16只。取一只煎锅，把羊肉丸下锅，大概8分钟，等肉丸金黄色，熟透。关火，把肉丸放旁边备用。另取一锅，倒入米饭，剩下的茴香和大蒜。搅拌30秒，然后倒入足够多的高汤覆盖到米饭上1厘米。盖上锅盖，焖10分钟，直到汤汁被充分吸收。

【Lamb meatball amp; pea pilaf 羊肉豌豆烩饭】

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.
倒入豆子，并把之前做好的肉丸也倒入锅中，焖煮几分钟，等豆子变软。同时把黄瓜、酸奶和一半的薄荷混合，调味。等肉饭完成，搅拌放入柠檬和柠檬汁以及剩下的薄荷。装盘可配上浓稠的黄瓜酸奶汁，即可食用。