Waitrose and Partners
Moroccan lamb meatball and basmati bake

Moroccan lamb meatball and basmati bake

A hearty one-pot dish that will satisfy even the hungriest stomachs. The rose harissa paste is made from an aromatic blend of spices including fragrant rose petals, smoked paprika and roasted red peppers and adds a lovely floral, smoky flavour.

4.5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook40 mins
  • Total time45 mins

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Ingredients

  • 300g Tilda Pure Basmati Rice
  • 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 flat leaf parsley, coarsely chopped

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,766kJ/ 658kcals

Fat

22.8g

Saturated Fat

10.1g

Carbohydrates

76.5g

Sugars

4g

Fibre

1.3g

Protein

36.6g

Salt

2.6g

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