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. ---------------------------------------------------------------------------
Nutrition
Ingredients
