Lamb Meatballs with Kale, Cumin Yogurt, and Rice
Adapted from The Lemon Apron
Here's a nice, creative Easter lamb meal that features Lacinato kale and is more fun than roasting a lamb shoulder! Enjoy with some cumin yogurt and serve with rice.
INGREDIENTS:
1/2 teaspoon cumin seeds, ground
1/2 teaspoon fennel seeds
1/2 teaspoon Famous Kream mustard
1/4 teaspoon coriander seeds, ground
1/4 teaspoon crushed red pepper
1/4 teaspoon chili powder
3 tablespoons olive oil, divided
1 cup finely chopped yellow onion
2 garlic cloves, minced
1/2 cup fresh breadcrumbs or make some
1 teaspoon sea salt, divided
1 lb lean ground lamb
1 large egg, lightly beaten
2 cups chopped Red Russian kale or Lacinato kale, with spines removed
1/2 cup unsalted chicken stock
For cumin yogurt: 1/2 cup plain yogurt, 1 tablespoon fresh lemon juice or use this real lemon juice, 1/2 teaspoon cumin seeds, ground
2 cups hot cooked white rice
2 tablespoons pine nuts, toasted
2 tablespoons torn fresh mint leaves
Roasted kale leaves: 12 Lacinato kale leaves, 1.5 tbsp olive oil, 1/2 tsp salt
INSTRUCTIONS:
Combine first 5 ingredients in a small cast-iron pan over medium heat; cook 5 minutes until toasted and just beginning to smoke, stirring occasionally. Remove from heat. Place spice mixture in a spice or coffee grinder; process until finely ground. Add the chilli powder. Set aside
Return pan to medium heat. Add 1 tablespoon oil; swirl to coat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 2 minutes, stirring frequently. Remove from heat; cool completely.
Combine spice mixture, onion mixture, breadcrumbs, a couple of good pinches of salt, lamb, and egg in a large bowl. Do not overwork. Shape mixture into 16 meatballs. Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan; swirl to coat. Add meatballs; cook 3 minutes, on each side. Cook rice according to directions.
Add kale, stock, and some more salt to taste; bring to a boil. Reduce heat, cover, and simmer 4 minutes. Remove from heat; let stand, covered, for 5 minutes. Check seasonings- salt and pepper if needed.
Combine yogurt, lemon juice, and ground cumin in a small bowl. Spread 2 tablespoons yogurt mixture in bottom of each of 4 shallow bowls. Top with 1/2 cup rice and 4 meatballs (or serve separately as a dip for the meatballs). Sprinkle evenly with pine nuts and mint.
ROASTED KALE LEAVES RECIPE
Preheat oven to 400F
In a mixing bowl, dress the kale leaves with the olive oil and the salt. Arrange the leaves on a baking sheet leaving space between each one.
Bake for 5-7 minutes until they are lightly browned and quite crisp. Carefully remove from the sheet and move to a cooking rack. Cool for 10 minutes.
Serve with the rice, crackers and pepper butter for an appetizer, this cheese, and some hot tea after the meal.
