0.5 cup chicken stock see unsalted (such as Swanson)
0.3 teaspoon chili powder
0.3 teaspoon coriander seeds
0.3 teaspoon pepper red crushed
0.5 teaspoon cumin seeds
1 large eggs lightly beaten
0.5 teaspoon fennel seeds
2 garlic cloves minced
0.5 teaspoon ground cumin
2 cups russian kale red chopped
0.8 teaspoon kosher salt divided
12 ounces lamb lean
1 tablespoon juice of lemon fresh
0.5 cup yogurt plain low-fat
2 tablespoons torn mint leaves fresh
0.3 teaspoon mustard seeds
2 tablespoons olive oil divided
2 tablespoons pinenuts toasted
2 cups carolina gold rice hot cooked
1 cup onion yellow finely chopped
Equipment
bowl
frying pan
paper towels
Directions
Combine first 5 ingredients in a small cast-iron pan over medium heat; cook 5 minutes until toasted and just beginning to smoke, stirring occasionally.
Remove from heat.
Place spice mixture and chili powder in a spice or coffee grinder; process until finely ground.
Return pan to medium heat.
Add 1 tablespoon oil; swirl to coat.
Add onion; cook 4 minutes or until tender, stirring occasionally.
Add garlic; cook 2 minutes, stirring frequently.
Remove from heat; cool completely.
Combine spice mixture, onion mixture, breadcrumbs, 1/2 teaspoon salt, lamb, and egg in a large bowl. Shape mixture into 12 meatballs.
Heat a large nonstick skillet over medium-high heat.
Add remaining 1 tablespoon oil to pan; swirl to coat.
Add meatballs; cook 6 minutes, browning on all sides.
Remove meatballs from pan; drain well. Wipe drippings from pan with a paper towel. Return meatballs to pan.
Add kale, stock, and remaining 1/4 teaspoon salt; bring to a boil. Reduce heat, cover, and simmer 4 minutes.
Remove from heat; let stand, covered, for 5 minutes.
Combine yogurt, lemon juice, and ground cumin in a small bowl.
Spread 2 tablespoons yogurt mixture in bottom of each of 4 shallow bowls. Top with 1/2 cup rice and 1 cup lamb mixture.
