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Moroccan lamb meatball and basmati bake

Moroccan lamb meatball and basmati bake

By Abigail Rahal
5’ Prep time
40’ Cook time
45’ Total time
658 Calories
4 Serving

Summary

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.
Abigail Rahal 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Place the basmati rice in a casserole dish.
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Step 2

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

Ingredient

  • Flat leaf parsley
    Flat leaf parsley
    25 grams
  • Cooks’ ingredients ruby rose harissa paste
    Cooks’ ingredients ruby rose harissa paste
    1 tsp
  • Cinnamon stick
    Cinnamon stick
    1
  • Chicken stock
    Chicken stock
    500 mls
  • Tilda pure basmati rice
    Tilda pure basmati rice
    300 grams
  • Can essential waitrose chopped tomatoes
    Can essential waitrose chopped tomatoes
    400 grams
  • Essential waitrose 24 new zealand lamb meatballs
    Essential waitrose 24 new zealand lamb meatballs
    1 pack

Nutrition Facts

View nutrition facts
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