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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A recipe from the Great British Chefs main meals collection
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