Lamb Tikka Meatballs FD
with Garlic Basmati Rice
Homemade meatballs are delicately spiced and tossed in luxurious tikka sauce for a weeknight dinner that's bursting with flavour! Fluffy basmati rice, sweet peppers and a final flourish of cilantro round out this delectable dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
½ cup
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tbsp
Mild Curry Paste
1 unit(s)
Shallot
56 mL
Cream
(Contains Milk)
2 unit(s)
Garlic, cloves
7 g
Cilantro
1 tbsp
Indian Spice Mix
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
0.44 tsp
Salt*
1 tbsp
Oil*
0.06 tsp
Pepper*
1 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Instructions
- Peel, then mince or grate garlic.
- Heat a medium pot over medium heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic. Cook, stirring often, until fragrant, 2-3 min.
- Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch slices.
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop cilantro.
- Add lamb, panko, shallots, half the Indian Spice Mix, remaining garlic and half the curry paste to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!)
- Season with 1/2 tsp salt (dbl for 4 ppl), then combine.
- Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
- Arrange meatballs on a parchment-lined baking sheet.
- Bake in the middle of the oven until golden-brown and cooked through, 12-14 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender-crisp, 3-4 min.
- Season with salt and pepper.
- Add remaining curry paste and remaining Indian Spice Mix to the pan with peppers. Cook, stirring often, until fragrant, 30 sec.
- Reduce heat to low, then add tikka sauce, cream and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until sauce is warmed through, 2-3 min.
- Add cooked meatballs to the pan with sauce. Toss to coat.
- Fluff rice with a fork, then stir in 1 tbsp butter (dbl for 4 ppl) and half the cilantro.
- Divide rice between plates. Top with lamb meatballs and tikka sauce.
- Sprinkle remaining cilantro over top.