Ingredients

Instructions

  1. Melt the butter in a heavy based pan.
  2. Form the rice, meat, coriander, paprika and cinnamon into about 20 small meatballs.
  3. Cook a few at a time in butter until well browned.
  4. When all are cooked, return them to the pan; add onions, saffron, pepper and stock.
  5. Bring to the boil; cover and simmer about 40 minutes.
  6. Add the parsley and lemon juice; cook about 5 minutes.
  7. Serve with green vegetable salad.