Spiced Lamb Meatballs Stew

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.