Page 394 - YC Cooking School

2 bay leaves
3 sprigs thyme

170g dried figs, stems removed and quartered
Olive oil, for drizzling
1 Tbsp (15ml) fresh dill, roughly chopped
1 Tbsp (15ml) fresh coriander, roughly chopped
1 Tbsp (15ml) fresh mint, roughly chopped
250g Greek yoghurt, for serving

For the Basmati rice

2 cups (500ml) basmati rice
3 cups (750ml) water
Salt

Tools

Mincer
Knife
Chopping board
Large mixing bowl
Kitchen spoons
Non-stick frying pan
Tongs
Large cast iron casserole or oven-proof casserole

Cup measures
Heavy-based saucepan

What to do:

For the meatballs

1. Place the minced lamb, onions, garlic, cranberries, parsley, egg, allspice, cinnamon,
salt and pepper into a large mixing bowl.
2. Using your hands, mix together until all the ingredients are well combined, then roll
into golf ball-sized meatballs.
3. Heat a little sunflower oil in a large heavy-bottomed pan.
4. Fry the meatballs in batches, turning them often, to make sure they brown evenly.
5. Heat a little more oil in a separate cast iron pot.
6. Add the onions, cover with a lid and cook over a medium heat for about 10 minutes,
or until they are golden brown.

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