Herby Lamb Meatballs in Chermoula Tomato Sauce

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

In a large bowl, combine the mixed herbs, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the garlic, then add the lamb mince. Season with pepper and mix together with your hands.

Roll into evenly-sized balls, 5 per person. Pop the meatballs onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the oven is hot, bake the meatballs on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

Once cooked, season with salt and pepper, then transfer the courgette to a bowl. Give the pan a wipe out.

Pop the (now empty) pan back on medium-high heat with a drizzle of oil. Once hot, add the chermoula spice mix and remaining garlic. Stir-fry, 1 min. 

Stir in the passata, chicken stock paste, red pepper chilli jelly and water for the sauce (see pantry for amount). Bring to the boil, then simmer until thickened, 4-5 mins.

Once the meatballs are cooked, add them to the sauce along with the courgette. Taste and season with salt and pepper if needed.

Stir in a knob of butter (if you have any). Add a splash of water if you feel it needs it.