Lamb Meatballs with Turmeric Rice
Serves 415 mins prep25 mins cook
Fragrant and colorful lamb meatballs paired with turmeric rice, an easy one-pot supper that's a must-make. Adjustments can be made with beef for those who aren't fans of lamb. Generous seasoning enhances the flavor, making this a delightful dish.
0 servings
What you need
Instructions
1: Combine meatball ingredients and form golf ball-sized meatballs, yielding 16-18. 2: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium high heat. Add meatballs in a single layer and cook undisturbed until browned (2-3 minutes), then turn to brown the opposite side (another 2-3 minutes). Transfer to a plate. 3: Using the remaining oil in the pot, add rice ingredients and toast for 3 minutes. Add 3 cups of water, increase heat to high, bring to a boil, then return meatballs to the pot. 4: Reduce heat to low, cover the pot, and let cook for 20 minutes or until the liquid is absorbed, rice is tender, and meatballs are cooked through.View original recipe