(for 4)

450g (1 lb.) Lean Mince
2 rashers Streaky Bacon (finely chopped)
6 Scallions
30g (1 oz.) Butter
2 tsp. Cumin
1 small plain(unsweetened) Yoghurt
1 Large Spanish Onion
1 tbs olive oil
1 full half pint mug of Rice.

Trim the scallions and cut them thinly. Reserve the green parts for the yoghurt and sweat the white parts in the butter along with the bacon and cook until soft. Sprinkle over the cumin and cook together for a minute.. Stir these into the mince along with a generous seasoning of salt and black pepper. Make these into small walnut sized balls and fry in olive oil until brown on all sides and cooked through.
Peel and slice the onion finely.Fry this in the olive oil in a lidded pot on a moderate heat for 20 mts until very soft , then take off the lid and cook on a stronger heat, watching carefully, until brown but not burnt.
Cook the rice in a large pot of boiling water for about 12 mts until cooked but still retaining a bite. Mix the yoghurt with the chopped green of the scallions.
To serve: Spoon some rice on each plate. Spoon some onions over the rice and put the meatballs on top. Drizzle over the yoghurt mix before serving.