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    MOROCCAN FEAST

    Aug 18, 2020 5 minutes

    Moroccan lamb meatball and basmati bake

    PREP TIME 5 minutes COOKING TIME 40 minutes SERVES 4

    YOU WILL NEED

    ✔ 300g basmati rice ✔ 400g can chopped tomatoes ✔ 500ml hot chicken stock ✔ 1 tsp rose harissa paste ✔ 1 cinnamon stick, broken in half ✔ 1 pack 24 lamb meatballs ✔ 25g fresh flat-leaf parsley, coarsely chopped

    DIRECTIONS

    ■ Preheat the oven to 200°C/Gas Mark 6. Place the basmati rice in a casserole dish.

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

    ■ 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

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