Instructions: Using a fork mix rice with finely minced lamb add cinnamon papr1 sa and coriander and shape the mixture into about twenty even sized small balls.

Melt butter or ghee in a heavy based deep pan.

Brown the balls in the butter a panful at a time turning frequently.

When all balls are browned add onions saffron and pepper.

Pour in the water or stock cover and cook over medium heat for about 40 minutes or until cooked through stirring occasionally.

Add flat leaved parsley and lemon juice and simmer for a few minutes.

Serve with a green vegetable or salad.

Serves 8

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