Spiced Lamb Meatball Stew

Meanwhile, halve the pepper, remove the core and seeds and chop into 2cm chunks. When the meatballs are browned, add the pepper and stir-fry for 3mins, until softened. Pour in the chopped tomatoes, half the stock pot, water (see ingredients for amount) and bring to the boil. Add a pinch of sugar (if you have some). Stir, reduce the heat, cover the pan with a lid or foil and simmer for 15-20 mins. Stir occasionally.

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add the remaining stock pot, stir to dissolve then stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

Roughly chop the coriander 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.