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Lamb Tikka Meatballs
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, roasted peppers and a final flourish of chopped cashews round the dish out.
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)
¾ cup
Basmati Rice
28 g
Cashews
(Contains Tree nuts)
160 g
Sweet Bell Pepper
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Indian Spice Blend
50 g
Shallot
56 mL
Cream
(Contains Milk)
2 unit
Garlic, cloves
7 g
Cilantro
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. 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 heat. 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.
While rice cooks, core, then cut pepper into 1/2-inch slices. Peel, then cut shallot into 1/4-inch pieces. Roughly chop cilantro. Roughly chop cashews.
Add lamb, panko, shallots, remaining garlic and half the Indian Spice Mix to a large bowl. Season with salt, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) 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, 8-10 min.**
While meatballs bake, 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 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 1tbsp butter (dbl for 4 ppl) and half the cilantro. Divide rice between plates. Top with lamb meatballs and tikka sauce. Sprinkle cashews and remaining cilantro over top.
