Moroccan lamb meatball and basmati bake

Name: Moroccan lamb meatball and basmati bake
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Tilda Pure Basmati Rice; 400 g can essential Waitrose chopped tomatoes; 500 ml 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; 25 g flat leaf parsley, coarsely chopped

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(2) 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

Preheat the oven to 200ºC, gas mark 6. Place the basmati rice in a casserole dish.
Stir together the tomatoes, chicken stock and harissa paste. Pour over the rice, add the cinnamon stick halves and mix well.
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.