RISOTTO BALLS STUFFED WITH PULLED LAMB

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INGREDIENTS

1 cup uncooked Risotto

2 Tbsp canola oil

1 Tbsp butter

1/2 brown onion, finely chopped

2.5 cups warm vegetable stock

1/2 cup cheddar cheese, grated

200g boneless leg of lamb

1/2 tsp ground cumin

1/2 tsp ground coriander

1 tsp crushed garlic and ginger

1/2 tsp chilli flakes

1 Tbsp warm water

1 cup breadcrumbs

1 tsp dried rosemary

1 tsp dried thyme

1 cup cake flour

1L sunflower oil

2 eggs

Salt

Pepper

METHOD

1. Boil the lamb in beef stock until very soft. Pull apart the lamb and set aside.

2. In a small pan, heat 1 Tbsp oil. Add the crushed garlic and ginger, cumin, chilli flakes and coriander. Sauté for 1 minute. Add the pulled lamb and mix through ensuring the spices are evenly distributed in the pulled lamb. Add 1 Tbsp of warm water and cook for a further 2 minutes. Set aside.

3. In a medium pan, heat the remaining oil and butter and sauté the onions

4. Add the risotto to the onions and cook until the risotto is translucent. Stir occasionally.

5. Slowly pour in 1 cup of the stock and stir. Cook until the stock is absorbed by the risotto. Repeat the process with the remaining stock, only adding more stock after it has been absorbed. Repeat this until the risotto is soft and creamy.

6. Add half the cheese and fresh herbs and mix through. Taste for seasoning and adjust if necessary. Set aside to cool.

7. Place the breadcrumbs in a bowl. Season with dried rosemary and thyme. Add the remaining cheese.

8. In a separate bowl, beat the eggs and set aside

9. In a third bowl, add the flour.

10. Divide the risotto into 18 equal parts. Shape each part into a ball. Make a hole in the centre with your finger and stuff a tablespoon of pulled lamb then reshape into a ball.

11. Dip the balls into flour, then eggs and finally coat with the breadcrumbs. Place in the fridge for at least 20 minutes.

12. Heat the 1L of sunflower oil to 160C in a deep saucepan. Deep fry the risotto balls for 6-8 minutes. You will have to do this in batches. Drain the balls on kitchen paper.

13. Set aside and allow to cool before serving.