Ingredients

250g lamb mince (10% fat or lower)

2 large onions (320g), 1 very finely chopped, 1 halved and thinly sliced

1 garlic clove, finely grated

3 tsp ground cumin

1 lemon, half zested and juiced, half cut into four wedges to serve

2 tsp rapeseed oil

200g brown basmati rice

1 tbsp bouillon powder

390g can green lentils, drained

2 tbsp tahini

4 tomatoes, cut into wedges

¼ cucumber (about 150g), sliced

12 Kalamata olives, quartered

1 tbsp chopped mint, plus a few small leaves to serve

Instructions

Step 1: In a bowl, combine the lamb mince with ¼ of the finely chopped onion, grated garlic, ½ tsp ground cumin, lemon zest, and black pepper. Mix well by hand, then shape the mixture into 16 small meatballs. Chill in the refrigerator for at least 30 minutes.

Step 2: Heat 1 tsp rapeseed oil in a non-stick frying pan over medium-high heat. Set aside most of the remaining chopped onion for the salad, then fry the rest for 5 minutes until golden. Stir in the remaining cumin, then add the rice, bouillon powder, 500ml water, and black pepper. Reduce heat to a simmer, cover, and cook over medium heat for 30 minutes.

Step 3: Add the drained lentils to the rice, cover again, and cook for another 5 to 10 minutes until the rice is tender and the water is absorbed.

Step 4: Meanwhile, heat the remaining oil in another non-stick pan over medium-high heat. Add the meatballs and sliced onion, cover, and cook for 5 minutes. Stir gently, then cook for 5 minutes more until the meatballs are cooked through and the onions are golden.

Step 5: In a small bowl, whisk together tahini, lemon juice, and 3 to 4 tablespoons of water until smooth to make the sauce.

Step 6: Combine the salad ingredients—tomatoes, cucumber, olives, chopped mint, and the reserved chopped onion—in a bowl.

Step 7: To serve, divide half of the mujadara between two plates. Top with half of the meatballs and onions, drizzle with tahini sauce, and serve with salad, lemon wedges, and mint leaves. Cover and refrigerate any remaining portions.

Tips & Variations

For a leaner option, substitute lamb mince with ground chicken or turkey.

Add a pinch of cinnamon or allspice to the meatballs for a warm, aromatic flavor twist.

If you prefer, use dried lentils—but soak and cook them separately before adding to the rice.

Serve with warm pita bread for a more filling meal.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs and chill them for up to 24 hours before cooking. This helps the flavors to develop and makes cooking quicker on the day you serve.

Is brown basmati rice essential for this recipe?

Brown basmati provides a nutty flavor and chewy texture that pairs well with the lentils, but you can substitute with other long-grain brown rice varieties if needed. Just adjust cooking time accordingly.