These spiced lamb meatballs have quickly become a weekly staple in our dinner rotation.
They are packed with spices and flavor – and super easy to whip up!
I serve them over turmeric jasmine rice to sop up all the juices.
For the rice:
makes 3 cups
Boil 1 1/2 c. water. Pour in 1 cup rice. Cover and cook on low for 15 minutes.
Stir in 2 tbsp ghee, 1/4 c frozen peas, 1 tsp turmeric powder, salt and pepper to taste.
Now, on to the lamb meatballs!