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:

1. 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

2. 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.

3. 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.

4. 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.

5. 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

1. Preheat oven to 400F

2. 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.

3. 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.