Lamb Knuckle Broth with Rice Balls

There is simply NOTHING better than lamb in my opinion... ESPECIALLY lamb knuckles! (Or more preferably referred to as "sucky bones" by my son lol)

I try to limit my carb intake as much as possible these days... because, well - I love them WAYYYYY too much! lol! So instead of making a stew that gets lumped onto a mountain of rice in the usual manner... I thought I would make a lamb knuckle broth with a few rice balls in it. It is equally as satisfying but with about less than half the rice.

I am not sure how many of you have tried to make rice balls before, but without the "trick" they can be quite disastrous and VERY messy lol!

First of all, I use Basmati rice (sticky rice) - for obvious reasons... but attempting to make little balls with this "in hand" is just NOT going to work!

The secret is cling film! Somehow, no matter how many times you place the rice in it, it just does NOT stick to it. It is amazing!

So you place the cling film over your hand and pick up enough rice to make a little ball. then close the film around the rice, wind it around and compress it into a ball. Unwrap the cling film and drop your perfect rice ball onto a plate!

Voila...

Making a "broth" instead of a stew is not complicated... essentially you cook it the same way you would a stew / casserole, just you dont add any thickening agents to it. This particular lamb broth, I cooked with the primary seasoning of lemon thyme and mint. Perhaps an unusual sounding combination but was a magical flavour combination with the lamb. Yes, mint is a common "go to" with lamb - but not so much the combo.

But I like to experiment with flavour combinations :) and if the little man approves... (which he absolutely did!) then I will consider it a success and all is well with the world :)

Until next time...

Much Love from Cape Town, South Africa xxx

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