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Ingredients
- 400 gm Basmati rice
- 450 gm Lean chopped lamb
- 2 Tbsp. Spring onions, finely minced (white part only)
- 2 tsp Chopped or possibly pureed fresh ginger
- 1 tsp Chopped or possibly pureed garlic
- 2 Tbsp. Coriander leaves, finely minced
- 1 Tbsp. Finely minced fresh mint leaves or possibly 1/2tsp dry mint
- 2 x Green chillies, seeded and finely minced
- 1Â 1/2 tsp Garam masala
- 1 Tbsp. Double cream
- 175 gm Whole lowfat milk natural lowfat yoghurt
- 75 gm Unsalted butter or possibly ghee
- 25 gm Fresh white breadcrumbs
- 2Â 1/2 tsp Salt or possibly to taste
- 12 x Green cardamom pods, bruised
- 8 x Cloves
- 2 x 2 inch piece cinnamon stick
- 1/2 tsp Chilli pwdr
- 1 lrg Onion, halved then finely sliced
- 1 pch Saffron strands, pounded and infused in 1tbsp warm lowfat milk
- 1 Tbsp. Rose water
- 2 sht varak, (2 to 3)
- Â Â Fresh rose petals
Directions
- Wash the rice and soak in cool water for 30 min, then leave to drain in a colander.
- Put the chopped lamb in a large mixing bowl and add in the ingredients up to and including the cream. Mix thoroughly, then add in 1tbsp each of the lowfat yoghurt and butter or possibly ghee, reserving the rest for later. Now add in the breadcrumbs and 1 tsp. of salt. Knead the mix well till smooth, then healthy pinch off small pcs to make koftas (meatballs), about the size of a marble. Rotate each one quickly between your palms to make them smooth.
- Whisk the remaining lowfat yoghurt with 300ml water and set aside.
- In a non-stick saucepan, heat 11/2 Tbsp. of the reserved butter and fry the meatballs in 2-3 batches, till they are browned. Shake the pan from side to side to encourage even browning. Remove them with a slotted spoon and set aside.
- Reduce the heat to low and in the same fat fry half the quantity of the whole spices (reserve the rest) for 1 minute, then add in the diluted lowfat yoghurt, 1/2 tsp. of the salt and the chilli pwdr. Return the meatballs to the pan, cover and simmer for 10 min. Remove the pan from the heat and transfer the meatballs with a slotted spoon and wrap them up in foil to keep warm. Strain the stick and add in sufficient water to make it up to 850ml and reserve.
- In a heavy based saucepan, heat the remaining ghee or possibly butter over a low heat. Add in the reserved whole spices and fry gently for 1 minute. Add in the onions and fry till they are lightly browned (7-8 min) then add in the rice and the remaining 1 tsp. of salt. Fry the rice for 2-3 min and add in the stock. Bring it to the boil, reduce the heat to low and cover the pan tightly. Cook for 10 min then sprinkle the saffron and lowfat milk and the rose water over the top. Cover the pan again and let it stand for 10 min.
- Meanwhile, roll some of the meatballs (one at a time) in the silver paper.
- If using silver dust, simply remove half the meatballs to a plate and sprinkle sufficient silver dust to give the meatballs a good coating.
- Spread half the pilau rice in a serving dish and arrange the plain meatballs on top. Cover with the remaining pilau rice and arrange the silver coated meatballs on top. Garnish with the fresh rose petals and serve with a raita.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 802 | |
| Calories from Fat 313 | 39% |
| Total Fat 35.2g | 44% |
| Saturated Fat 18.19g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 1586mg | 66% |
| Potassium 588mg | 17% |
| Total Carbs 94.45g | 25% |
| Dietary Fiber 4.2g | 14% |
| Sugars 5.3g | 4% |
| Protein 25.95g | 42% |
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