LAMB BEEF RECIPES

Steps:

• Combine water and rice in a medium saucepan; bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the water is absorbed, about 40 minutes.
• Meanwhile, cook beef and lamb in a large skillet over medium-high heat, crumbling with a wooden spoon, until no longer pink, 5 to 6 minutes. Add onions and cook, stirring occasionally, until translucent, 6 to 8 minutes.
• Increase heat to high. Add garlic, turmeric, ginger, coriander and cumin; cook, stirring, until fragrant, about 1 minute. Stir in tomato paste and cook, stirring, for 1 minute. Stir in broth, Worcestershire and salt; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until thickened, 13 to 15 minutes.
• Serve the balti over the rice, topped with some yogurt and cilantro with naan bread on the side.

Steps:

• Preheat the oven to 350 degrees F. Grease a roasting tray with cooking spray.
• In a small bowl, add breadcrumbs and enough milk to submerge the breadcrumbs. Set aside and allow the breadcrumbs to rehydrate for roughly 30 minutes, then press the breadcrumbs and discard any excess milk.
• In a large mixing bowl, combine the pork, lamb, beef, parmesan, garlic, parsley, and rehydrated breadcrumbs. Season with salt and pepper, then mix until evenly incorporated.
• Using your hands, shape the meatballs into roughly 2-ounce rounds, or the size of golf balls. Place these onto your greased roasting tray, inches apart from each other.
• Set your meatballs aside in a chilled area and allow them to firm up briefly for roughly 20 minutes.
• Once they firm up, roast these until fully cooked and golden brown, roughly 30 minutes. Drain any excess oils and liquids from the roasting tray once done.
• Plate your desired amount of pasta and sauce, top with meatballs.
• Garnish with chopped parsley and parmesan cheese.