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Spiced Lamb Meatball Stew

Spiced Lamb Meatball Stew

with Rice and Coriander

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We love good Lamb Meatball Stew with Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Spicy
Allergens:Cereals containing gluten

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.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

200 grams

Lamb Mince

1 pot(s)

Middle Eastern Style Spice Mix

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

1 unit(s)

Green Pepper

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pot(s)

KNORR Chicken Stock

150 grams

Basmati Rice

1 bunch(es)

Coriander

Not included in your delivery

100 milliliter(s)

Water

100 milliliter(s)

Water for the Sauce

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2464 kJ
Energy (kcal)589 kcal
Fat16.0 g
of which saturates6.0 g
Carbohydrate79 g
of which sugars15.0 g
Protein29 g
Salt4.15 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Knife
Saucepan
Bowl
Fork
Spoon
Instructionsarrow up iconarrow up icon
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1

In a bowl, mix the lamb mince, Middle Eastern spices, breadcrumbs and water (see ingredients for amount) with 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: 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.

2

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.

3

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).

4

Roughly chop the coriander and keep to one side. Quickly do any washing up that needs doing.

5

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.

6

When the rice is cooked, fluff it up with a fork and stir through half the coriander. Share between your bowls. Reheat the meatball stew until piping hot (if necessary) and spoon on top of the rice. Finish with a sprinkling of remaining coriander. Enjoy!