Spiced Lamb Meatballs Stew
with Cumin Rice and Coriander
Richly spiced, slightly fruity and packed with fragrant, fresh flavours, this twenty minute stew proves that you don’t have to have time on your side to create show stopping dishes. Packing in two of your five-a-day, this crowd-pleasing recipe is the perfect thing to rustle up if you need to up your veggie intake in double quick time.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
200 grams
Lamb Mince
1 unit(s)
Green Pepper
1 pot(s)
Cumin Seeds
1 pack(s)
Finely Chopped Tomatoes with Onion and Garlic
1 sachet
Chicken Stock Powder
150 grams
Basmati Rice
1 bunch(es)
Coriander
1 pot(s)
Middle Eastern Style Spice Mix
Not included in your delivery
100 milliliter(s)
Water for the Sauce
300 milliliter(s)
Water for the Rice
In a bowl, combine the lamb mince, Middle Eastern spice mix and a pinch of salt and pepper. Shape into 3-4 meatballs per person. TIP: Make sure the meatballs are rolled well so that they stick together! IMPORTANT: Remember to wash your hands after handling raw meat! Heat a splash of oil in a large frying pan on medium-high heat. When hot, add the meatballs. Fry until browned all over, turning frequently, 5-7 mins. Meanwhile, halve the pepper, remove the core and seeds and chop into 2cm chunks.
Meanwhile, halve the pepper, remove the core and seeds and chop into 2cm chunks. When the meatballs are browned, add the pepper and half the cumin seeds. Stir-fry for 3mins, until the pepper has softened. Pour in the chopped tomatoes, half the stock powder, water (see ingredients for amount) and bring to the boil. Stir, reduce the heat, cover the pan with a lid or foil and simmer for 15-20 mins. Stir occasionally.
Meanwhile, heat a large saucepan over medium heat and add the remaining cumin seeds (no oil). Toast in the pan for 2 mins, then add the rice, water (see ingredients for amount) and remaining stock pot. Stir and bring to the boil, reduce the heat to medium-low and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.
Roughly chop the coriander (stalks and all) and keep to one side. Quickly do any washing up that needs doing.
When the meatballs have been cooking for 15 mins, remove the lid or foil, increase the heat to medium-high and leave to bubble away until the sauce is thick and tomatoey, another 5 mins. IMPORTANT: The meatballs are cooked when they are no longer pink in the middle.
Once the rice is cooked, fluff it up with a fork and stir through half the coriander. Share between your bowls. Reheat the meatball stew if necessary and spoon on top of the cumin rice. Finish with a sprinkling of remaining coriander. Enjoy!