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    Moroccan lamb meatball and basmati bake

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    Moroccan lamb meatball and basmati bake

    • Preparation time: 5 minutes
    • Cooking time: 40 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    300g Tilda Pure Basmati
    400g can essential Waitrose Chopped Tomatoes
    500ml hot chicken stock
    1 tsp Cooks’ Ingredients Ruby Rose Harissa Paste
    1 cinnamon stick, broken in half
    1 pack essential Waitrose 24 New Zealand Lamb Meatballs
    25g pack fresh flat-leaf parsley, coarsely chopped


    1. Preheat the oven to 200ºC, gas mark 6. Place the basmati rice in a casserole dish.

    2. Stir together the tomatoes, chicken stock and harissa paste. Pour over the rice, add the cinnamon stick halves and mix well.

    3. Sit the meatballs on top then cover and bake in the oven for 20 minutes. Remove the lid, stir and cook for a further 15–20 minutes, uncovered, until the rice is tender, the liquid has been absorbed and the meatballs are cooked through and nicely browned. Scatter over the parsley and serve.

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