Paprika Rice with Lamb Meatballs

Ingredients

• 1 small onion
• 2 Garlic cloves
• 300 g ground lamb
• 1 small red chili pepper
• 0.25 tsp cumin
• 0.5 tsp dried thyme
• Salt
• black pepper
• 350 g long-grain rice
• 1 can saffron
• 1 red bell pepper
• 1 green bell pepper
• 150 g Frozen Peas
• 3 tbsp olive oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Dissolve saffron in 1 tbsp water and cook the rice according to package instructions, drain and let it rest.

2. 2.

   Halve the peppers, remove seeds, wash and slice into strips. Heat oil in a pan and sauté the peppers for 5 minutes, add peas and cook for another 4 minutes; then mix everything with the rice and season with salt and pepper.

3. 3.

   Peel the onion and garlic cloves. Chop the onion and press the garlic through a press. Wash the chili, slit lengthwise, deseed and finely chop.

4. 4.

   Combine all with the ground lamb and season with cumin, thyme, salt, and pepper.

5. 5.

   With damp hands form about 16 meatballs from the mixture.

6. 6.

   Heat olive oil in a pan and brown the meatballs for about 10 minutes until golden brown.

7. 7.

   Serve by placing saffron rice on a plate and arranging the meatballs on top.