- Cook Time
- Prep Time
- 1 1/4 cups rice
- 2 ears corn, husked
- 1 pound ground lamb
- 1/2 teaspoon garam masala
- Salt and pepper
- 1 bunch scallions
- 1 tablespoon unsalted butter, melted
In a large saucepan, bring the rice and 1 1/4 cups water to a boil. Lower the heat, cover and simmer until tender, about 18 minutes.
Meanwhile, preheat a grill to medium. Arrange the corn on a well-oiled grate, cover and cook, turning frequently, until slightly charred, about 12 minutes; let cool slightly. Scrape the kernels into a bowl.
In another bowl, combine the lamb and garam masala; season with salt and pepper. Form into 16 meatballs. Brush the scallions with the butter. Arrange the scallions and meatballs on the grill and cook, turning, until the meatballs are cooked through, about 5 minutes for medium. Chop the grilled scallions and add to the corn. Add the rice and meatballs.