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🍽️ Saffron Rice with Spiced Lamb Meatballs

520 kcal · 30 min · 4 servings

Ingredients

• 1 small onion
• 2 garlic cloves
• 300 g lamb mince
• 1 small red chili pepper
• 0.25 tsp cumin
• 0.5 tsp dried thyme
• salt
• black pepper
• 350 g long-grain rice
• 1 sachet saffron
• 1 red bell pepper
• 1 green bell pepper
• 150 g frozen peas
• 3 tbsp olive oil
• salt
• pepper (from a mill)

Instructions

1. 1. Dissolve the saffron in one tablespoon of warm water.
2. 2. Cook the rice according to the instructions on the package.
3. 3. Drain the rice and let it drip dry thoroughly.
4. 4. Wash the bell pepper and cut it in half lengthwise.
5. 5. Remove the core and cut the pepper into thin strips.
6. 6. Heat oil in a large frying pan.
7. 7. Sauté the pepper strips for five minutes.
8. 8. Add the peas and cook them for another four minutes.
9. 9. Mix the pepper and pea mixture with the cooked rice.
10. 10. Season the rice with salt and pepper to taste.
11. 11. Peel the onion and the garlic cloves.
12. 12. Finely chop the onion.
13. 13. Press the garlic through a press onto the onion.
14. 14. Wash the chili pepper and slit it lengthwise.
15. 15. Remove the seeds and finely chop the chili.
16. 16. Mix the minced meat with the onion, garlic, and chili mixture.
17. 17. Season the meat with cumin, thyme, salt, and pepper.
18. 18. Wet your hands with water.
19. 19. Form about 16 small balls from the meat mixture.
20. 20. Heat olive oil in a separate frying pan.
21. 21. Fry the meatballs for about ten minutes until golden brown.
22. 22. Divide the saffron rice among the plates.
23. 23. Place the meatballs on top of the rice and serve the dish.

Nutrition per serving

• kcal: 520
• Protein: 26 g · Fett/Fat: 11 g · Carbs: 77 g