Spiced Lamb Meatball Stew

Ingredients

Ingredient	Amount	Unit
Lamb Mince	500	grams
Green Pepper	2	unit(s)
Cumin Seeds	20	grams
Finely Chopped Tomatoes with Onion and Garlic	2	pack(s)
Chicken Stock Pot	2	pot(s)
Water for the Sauce	200	milliliter(s)
Basmati Rice	300	grams
Water for Rice	600	milliliter(s)
Coriander	2	bunch(es)
Middle Eastern Style Spice Mix	3	tsp

Instructions

Step 1

Instruction

In a bowl, combine the lamb mince, Middle Eastern spice mix and 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: Remember to 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.

Step 2

Instruction

When the meatballs are browned, add the pepper and half the cumin seeds. Stir-fry for 3 mins, until the pepper has softened slightly. Pour in the chopped tomatoes, half the stock pot and the water (see ingredients for amount) and bring to the boil. Stir to dissolve the stock pot. Reduce the heat, cover the pan with a lid or foil and simmer for 15-20 mins. Stir occasionally.

Step 3

Instruction

Meanwhile, heat a large saucepan over medium heat and add the remaining cumin seeds (no oil). Toast in the pan for 2 mins, then add the rice, water (see ingredients for amount) and remaining stock pot. Stir and bring to the boil, reduce the heat to medium-low and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

Step 4

Instruction

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

Step 5

Instruction

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.

Step 6

Instruction

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

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1252	kcal
Protein	66	g

Allergens

Not provided