Paleo Pakistani Brunch: Aromatic Quinoa Pilaf with Spiced Lamb Meatballs & Cilantro Yogurt Sauce

Allergens

Gluten (from almond flour, which is naturally gluten-free) - Egg (in the meatball mixture and yogurt sauce) - Dairy (from Greek yogurt in the cilantro sauce; substitute with dairy-free yogurt for Paleo diet)

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups bone broth or water
• 1 lb ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1
• inch piece ginger, grated
• 1/4 cup almond flour
• 1 egg, beaten
• Salt and pepper, to taste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup full
• fat Greek yogurt
• 1/4 cup fresh cilantro, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• To taste: Salt and pepper

Instructions

1. Prepare the quinoa pilaf by combining rinsed quinoa with bone broth or water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and fluffy. Set aside.
2. In a large mixing bowl, combine ground lamb, onion, garlic, ginger, almond flour, egg, salt, pepper, cumin, paprika, coriander, cinnamon, cardamom, nutmeg, and cloves. Mix well to combine, then shape into small meatballs.
3. In a large skillet, heat olive oil over medium high heat. Add the meatballs and cook until browned on all sides and cooked through. Remove from skillet and set aside.
4. In a small bowl, prepare the cilantro yogurt sauce by whisking together Greek yogurt, cilantro, lemon juice, salt, and pepper.
5. To assemble, plate the quinoa pilaf on serving dishes, top with meatballs, and drizzle with cilantro yogurt sauce. Serve immediately.

Chef’s Insight

Experiment with different ground meats, such as turkey or chicken, to suit your dietary needs and preferences. - To elevate the dish further, garnish with a sprinkle of freshly chopped cilantro or mint leaves.

Notes

Adjust the spice levels in the meatballs and sauce according to your preference for heat and flavor intensity.