Herbies Spices Recipes
1/3 cup split peas
1/2 cup rice
2 cups water
1/2 teaspoon salt
1/2 cup (well packed) flat leaf parsley leaves
2 sprigs mint, leaves only
2 tablespoons snipped dill (hold bunch tightly together and snip with scissors)
1 egg
3 teaspoons Shish Kebab spice mix
1 onion
2 cloves garlic, chopped
350 g minced lean lamb or beef
2 tablespoons oil
3 tablespoons tomato paste
4 cups beef stock
1. Put peas, rice, salt and water in saucepan, cover and bring to the boil. Reduce heat and simmer 30 minutes until peas are tender. Keep lid on once rapid boil has finished.
2. Meanwhile, finely chop the herbs. Halve the onion - grate one half and slice the other half.
3. Combine egg and spice mix, then add grated onion, herbs, 1 teaspoon salt and minced meat in a bowl. When rice and peas are cooked, add 2 cups of them to meat mixture and mix well to combine.
4. Form into balls about nectarine size, making 10-12 balls, and set aside.
5. In a shallow, wide, lidded pan, heat oil and saute sliced onion and garlic until translucent.
6. Mix tomato paste with 1/2 cup of the stock until blended, then add all liquid to onions.
7. Cover pan until stock is simmering, then gently add meatballs to stock. Partially cover and simmer one hour, gently turning meatballs after 30 minutes.
8. Remove lid, and simmer a further 15 minutes.
9. To serve, spoon remaining cooked rice/pea mixture into 4 bowls. Place 2-3 meatballs in each bowl and ladle stock over.
