Rice Pan with Lamb Meatballs in Oriental Style

Ingredients

• 1 old-fashioned roll
• 600 g ground lamb
• 1 egg
• 1 tsp cinnamon powder
• Salt
• Pepper (freshly ground)
• 1 Zucchini
• 2 yellow bell peppers
• 3 ripe tomatoes
• 1 Shallot
• 1 Garlic clove
• 2 tbsp Vegetable oil
• 300 g long-grain rice
• 1 tsp tomato paste
• 600 ml Vegetable Broth
• 0.5 tsp cinnamon powder
• 1 tsp cloves powder
• 1 tsp coriander powder

Instructions

1. 1.

   Soak the roll in cold water. Mix the ground lamb with the egg, drained roll, cinnamon, salt and pepper; shape into small balls. Wash, trim, quarter lengthwise and slice the zucchini. Halve the bell peppers, remove seeds and white membranes, cut into bite-sized pieces. Boil tomatoes, cool, peel, core and dice the flesh. Peel and finely chop the shallot and garlic.

2. 2.

   Heat oil in a pan and sear the meatballs until browned all around. Add rice, shallot and garlic; sauté briefly, stir in tomato paste, then deglaze with broth. Simmer over medium heat for about 20 minutes. Stir in vegetables five minutes before done. Season the rice pan with salt, pepper, cinnamon, cloves and coriander, taste and serve.