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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, 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)
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tbsp
Mild Curry Paste
50 g
Shallot
56 mL
Cream
(Contains Milk)
2 unit
Garlic, cloves
7 g
Cilantro
1 tbsp
Indian Spice Blend
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.44 tsp
Salt*
0.06 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. 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.
