Spiced Lamb Meatball Stew

Name: Spiced Lamb Meatball Stew with Rice and Coriander
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 10 Panko Breadcrumbs; 150 Basmati Rice; 1 Finely Chopped Tomatoes with Onion and Garlic; 200 Lamb Mince; 1 Middle Eastern Style Spice Mix; 1 Green Pepper; 1 KNORR Chicken Stock; 1 Coriander; 1 Water; 300 Water for the Rice; 100 Water for the Sauce

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

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Panko Breadcrumbs

150

Basmati Rice

Finely Chopped Tomatoes with Onion and Garlic

200

Lamb Mince

Middle Eastern Style Spice Mix

Green Pepper

(May contain traces of: Celery)

KNORR Chicken Stock

Coriander

Not included in your delivery

Water

300

Water for the Rice

100

Water for the Sauce

Nutritional information

Energy (kcal)589 kcal

Energy (kJ)2464 kJ

Fat16 g

of which saturates6 g

Carbohydrate79 g

of which sugars15 g

Protein29 g

Salt4.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan

•Knife

•Medium Saucepan

•Bowl

•Fork

•Spoon

Instructions

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.

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.

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!