Kalam Polo ba Kofte (Cabbage and Herb Rice with Lamb Meatballs)
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Ingredients
- 400 g lamb mince
- 300 g basmati rice
- 300 g cabbage
- 20 g fresh dill, chopped
- 1 onion, finely chopped
- 1 tsp ground turmeric
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 627 kcal
- Protein
- 25.8 g
- Carbohydrate
- 64.4 g
- of which sugars
- 4.6 g
- Fat
- 29 g
- of which saturates
- 9.5 g
- Fibre
- 3.7 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the lamb mince with half the onion and the turmeric, season well and shape into 16 small meatballs.
- 2
Rinse the basmati rice, then cook in plenty of boiling salted water for 6 minutes until half-cooked, adding the shredded cabbage for the last 2 minutes, then drain and toss with the dill.
- 3
Heat half the oil in a frying pan and brown the meatballs for 6-7 minutes, turning, until cooked through with no pink remaining. Set aside.
- 4
Fry the remaining onion in the rest of the oil for 5 minutes until soft.
- 5
Layer the rice and cabbage with the fried onion in a large pan, cover with a tea towel-wrapped lid and steam over a low heat for 20 minutes.
- 6
Fluff the rice onto a platter and serve topped with the meatballs.
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