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Moroccan Rice And Meat Balls Recipe

by Global Cookbook

Ingredients

200 gm short grained rice 500 gm finely chopped lamb or possibly beef 1 tsp grnd cinnamon 1 x teadpoon grnd sweet paprika 1 x teadsoon grnd coriander     butter or possibly ghee

2 lrg onions finely minced 1/4 tsp grnd saffron     grnd pepper 2 c. water or possibly light stock 1/4 c. minced fresh flat leaves parsley 2 Tbsp. lemon juice

Directions

1. Using a fork mix rice with finely chopped lamb add in cinnamon papr1 sa and coriander and shape the mix into about twenty even sized small balls.
2. Heat butter or possibly ghee in a heavy based deep pan.
3. Brown the balls in the butter a panful at a time turning frequently.
4. When all balls are browned add in onions saffron and pepper.
5. Pour in the water or possibly stock cover and cook over medium heat for about 40 min or possibly till cooked through stirring occasionally.
6. Add in flat leaved parsley and lemon juice and simmer for a few min.
7. Serve with a green vegetable or possibly salad.
8. Serves 8

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