500 g hamburger mince
200 g short-grained rice
2 medium onions, finely chopped
2 tbsp (40 ml) lemon juice
1 tsp ground coriander
1 tsp ground paprika
1 tsp ground cinnamon
1/4 tsp ground saffron
flat leaved parsley, finely chopped
2 cups (500 ml) chicken stock
Melt butter in a heavy based pan. Form rice, mince, coriander,
paprika and cinnamon into about 20 small meatballs. Cook meatballs
a few at a time in butter until well browned. When all the meatballs
are cooked, return them to the pan, add onions, saffron, pepper
and stock. Bring to the boil, cover and simmer about 40 minutes.
Add parsley and lemon juice, cook a further 5 minutes or so.
Serve with green vegetables or fresh salad.