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Spiced Lamb Meatball Stew

Spiced Lamb Meatball Stew

with Rice and Coriander
4.0(36)
Recipe Development Team
Recipe Development TeamUpdated on March 24, 2026
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Calories
: 
637 kcal
Protein
: 
29.3g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 sachet(s)

Chicken Stock Powder

1 pot(s)

Chermoula Spice Mix

150 grams

Basmati Rice

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

200 grams

Lamb Mince

50 grams

Harissa Paste

25 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

1 unit(s)

Green Pepper

(May contain traces of: Celery)

1 bunch(es)

Coriander

Not included in your delivery

1 tbsp

Water

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Sauce

Energy (kJ)2667 kJ
Energy (kcal)637 kcal
Fat21.9 g
of which saturates7.1 g
Carbohydrate83.4 g
of which sugars15.6 g
Dietary Fibre3.7 g
Protein29.3 g
Salt2.6 g
Potassium82.5 mg
Calcium7.5 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

In a bowl, mix the lamb mince, half the harissa paste, half the chermoula, the 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, pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, 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).

3

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 3 mins, until softened. Pour in the remaining harissa paste and chermoula, chopped tomatoes, the stock powder, 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.

4

While everything cooks, roughly chop the coriander (stalks and all) 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!

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