This warming Moroccan-inspired lamb dish by Marcus Wareing is a wonderful way to introduce new flavours to kids. They will also have a great time shaping the meatballs - a vital skill for a budding chef!
- First make the cumin yogurt. Heat a dry pan over a high heat and add the cumin seeds. Toast until the seeds are aromatic.
- Tip the seeds into a mortar and pestle and lightly bruise. Stir the seeds and cucumber into the yogurt and keep in the fridge.
- To prepare the rice, place the stock in a pan and bring to the boil. Turn the heat off and keep to one side.
- Add the butter to a large saucepan and place over a medium heat. When foaming, add the onion to the pan and sweat until the onions have softened but are without colour.
- Add the spices and garlic to the pan and continue to cook for a couple of minutes to cook the garlic and release the flavours from the spices.
- Tip the rice into the pan and add a pinch of salt. Stir the rice round of pan so it is well coated in the butter and spices, and toast slightly until a light golden colour. Pour in the stock, stir and bring to a simmer. Add a pinch of salt if required.
- Place a lid on the saucepan, turn the heat down to low and cook for 12 minutes. Take the pan off the heat, leaving the lid on, and leave to stand for 5 minutes.
- To make the meatballs, place a dry pan over a high heat and add the ground cumin and coriander to toast. Then place them in a large bowl.
- Add the meatball ingredients to the bowl containing the toasted spices and mix.
- Get the kids to shape the mix into golf-ball sized meatballs. Place on a tray.
- Add the vegetable oil to a frying pan and place over a medium heat. Once hot, add the meatballs and fry until golden brown.
- Place the fried meatballs on a baking tray and place in an oven set to gas 4, 180°C, fan 160°C for 10-15 minutes.
- Take the lid off the rice and gently fluff up the rice with a fork. Stir in the coriander, yellow pepper, carrot and pomegranate to combine.
- Take the meatballs out of the oven and place the rice on the middle of the plates. Place the meatballs on top and serve with a dollop of cumin yogurt.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.