Saucy Lamb Keema-Style Meatballs With Turmeric Rice

Heat a large, wide-based pan (preferably non-stick) with a matching lid over a high heat

Divide your lamb mince, and roughly shape into meatballs (6 per person!)

Once hot, and add the meatballs to the pan with a generous pinch of salt and cook for 2 min on each side or until browned

Tip: Cooking for 4 or more? Use 2 pans!

Meanwhile, add your white long grain rice to a pot with a lid with your ground turmeric and a pinch of salt

Add 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked – this is your turmeric rice

Meanwhile, peel and finely slice your shallot[s]

Once the meatballs have browned, reduce the heat to medium-high

Add the sliced shallot to the pan and cook for 30 secs

Add your curry powder to the pan with your ginger & garlic paste and cook for 30 secs or until fragrant

Once fragrant, add your chopped tomatoes to the pan with your beef stock mix and 150ml [200ml] [250ml] cold water

Cook, covered, for 8-9 min, stirring occasionally, or until the sauce has thickened

Once thickened, add your blanched peas to the pan

Cook for a final 1-2 min or until the peas are hot and the meatballs are cooked through (no pink meat!) – these are your saucy lamb keema-style meatballs