Spiced Lamb Meatball Stew
with Rice and Coriander
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!
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.
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
(May contain Celery)
1
KNORR Chicken Stock
1
Coriander
Not included in your delivery
1
Water
300
Water for the Rice
100
Water for the Sauce
Nutritional information
Utensils
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!
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