Moroccan Lamb Meatball & Basmati Bake

Difficulty (1-5): 2

Prep Time: 5 minutes

Cooking Time: 40 minutes

Serves: 4

moroccan lamb meatball


  1. Preheat the oven to 200°C, gas mark 6.
  2. Place the basmati rice in a casserole dish.
  3. Stir together the tomatoes, chicken stock and harissa paste.
  4. Pour the mixture over the rice, add the cinnamon stick halves and mix well.
  5. Sit the meatballs on top then cover and bake in the oven for  20 minutes.
  6. 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  through and nicely browned.
  7. Scatter over the parsley and serve.


Try adding a pinch of saffron strands to the stock to enrich the flavour.


  • 300g Tilda Pure Basmati
  • 400g can of chopped tomatoes
  • 500ml hot chicken stock
  • 1 tsp harissa paste
  • 1 cinnamon stick broken in half
  • 24 lamb meatballs
  • 25g pack fresh flat-leaf parsley, coarsely chopped

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