Lamb Tikka Meatballs FD

Name: Lamb Tikka Meatballs FD with Garlic Basmati Rice
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 250 g Ground Lamb; ½ cup Tikka Sauce; ¾ cup Basmati Rice; 1 unit(s) Sweet Bell Pepper; ¼ cup Panko Breadcrumbs; 2 tbsp Mild Curry Paste; 1 unit(s) Shallot; 56 mL Cream; 2 unit(s) Garlic, cloves; 7 g Cilantro; 10 g Indian Spice Mix; 0.44 tsp Salt*; 1 tbsp Oil*; 0.06 tsp Pepper*; 1 tbsp Unsalted Butter*

with Garlic Basmati Rice

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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.

Tags:

Quick

•Discovery

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Lamb

½ cup

Tikka Sauce

(Contains: Milk May contain traces of: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

¼ cup

Panko Breadcrumbs

(Contains: Wheat May contain traces of: Gluten)

2 tbsp

Mild Curry Paste

1 unit(s)

Shallot

56 mL

Cream

(Contains: Milk)

2 unit(s)

Garlic, cloves

7 g

Cilantro

10 g

Indian Spice Mix

(May contain traces of: Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)

Not included in your delivery

0.44 tsp

Salt*

1 tbsp

Oil*

0.06 tsp

Pepper*

1 tbsp

Unsalted Butter*

Nutrition Values

Calories880 kcal

Fat44 g

Saturated Fat20 g

Carbohydrate88 g

Sugar12 g

Dietary Fiber4 g

Protein32 g

Cholesterol135 mg

Sodium1190 mg

Trans Fat0.5 g

Potassium1000 mg

Calcium125 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Large Bowl

•Large Non-Stick Pan

Cooking Steps

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.