Lamb meatball pilaf with roasted vegetables, walnuts & harissa

Name: Lamb meatball pilaf with roasted vegetables, walnuts & harissa
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 50 g walnut halves; 500 g lamb meatballs; 500 g essential Grilled Vegetable Mix; 2 cloves garlic, finely chopped; 2 tbsp Belazu Sour Cherry Harissa; 275 g Essential Basmati Rice, well rinsed; 500 ml chicken stock; 20 g pack dill, leaves chopped; 150 g low-fat Greek yogurt

An assembly job of sorts, this recipe comes together quickly and simply – just what you need for a busy weeknight. Try with some simply dressed salad leaves to up your veg count.

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Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins
Plusstanding

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

50g walnut halves
500g lamb meatballs
500g essential Grilled Vegetable Mix
2 cloves garlic, finely chopped
2 tbsp Belazu Sour Cherry Harissa
275g Essential Basmati Rice, well rinsed
500ml chicken stock
½ x 20g pack dill, leaves chopped
150g low-fat Greek yogurt

Toast the walnuts in a wide ovenproof frying pan over high heat for 5 minutes, then tip into a bowl. Sear the meatballs in the same pan for 5-7 minutes, or until largely golden but not yet cooked through. Set these aside on a plate.
Add the mixed vegetables to the pan and cook for 5 minutes until defrosted and sizzling. Roughly chop the cooled nuts while you wait. Stir in the garlic, cook for 2 minutes, then stir in 1 tbsp harissa, two-thirds of the nuts and the rice.
Pour in the stock, season, then nestle the meatballs across the pan. Cover with a lid, then simmer for 12 minutes. Remove from the heat, then set aside with the lid on for 10 minutes, to steam. The lamb should be thoroughly cooked with surfaces nicely browned all over and no pink meat left in the middle.
Scatter the pan with the rest of the nuts and dill. Stir 1 tbsp harissa through the yogurt ready to spoon onto the fluffy rice. Serve both at the table, with a salad alongside if you like.

Cook’s tip

Spice this in a different direction if you like – stir in 1-2 tbsp curry paste of your choice along with the stock and add coriander leaves instead of the dill. Serve with a punchy aubergine pickle or spiced mango chutney instead of the harissa.

Typical values per serving when made using specific products in recipe