Boil water in a pot, add LM1 pack (Basmati Rice), and cook for 13 minutes until done.

Heat LM2 pack (Butter, Parsley, Seasoning) in a pan, add the cooked rice, and toss well until evenly coated.

Mix LM3 pack (Lamb Mixture) well and shape into meatballs. Heat LM4 pack (Olive Oil) in a pan, add the meatballs, and cook until browned on all sides; remove and keep aside.

In the same pan, heat LM5 pack (Butter, Garlic), add LM6 pack (Onion), and sauté until translucent.

Add LM7 pack (Flour) and sauté briefly, then add LM8 pack (Cream, Dijon Mustard, Paprika) along with 80 ml water; mix well until smooth and slightly thickened.

Add the meatballs back to the pan, cook for 1-2 minutes, and serve hot with the buttered herb rice.