Spiced Lamb Meatball Bowl
Ground lamb meatballs seasoned with garam masala, cumin, and coriander, served over a grain or vegetable base. Customizable bowl with swappable grains, vegetables, and sauce components.
Ingredients
Method
Mince onion and garlic finely; combine in a small bowl with garam masala, cumin, coriander, salt, and pepper.
Place ground lamb in a large mixing bowl and add the spice-onion mixture; fold gently until just combined—do not overwork.
Form mixture into 16–20 golf-ball-sized meatballs; arrange on a parchment-lined plate.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add meatballs in a single layer and cook undisturbed for 2–3 minutes until deeply browned on one side.
Roll meatballs to brown all sides, cooking another 4–6 minutes until cooked through (internal temperature 160°F).
Transfer meatballs to a clean plate and set aside.
Divide cooked rice evenly among four bowls.
Arrange meatballs, cucumber, red onion, and parsley over rice in each bowl.
Drizzle tahini-lemon sauce generously over each bowl.
Top with pomegranate seeds and chopped pistachios; serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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