One-Pot Moroccan Lamb Meatball & Veggie Stew
with Couscous, Extra Yoghurt & Mint
How can you possibly improve on lamb meatballs stewed in a perfectly spiced tomato-based sauce with all your favourite veg? Cook it all in one pot! Served upon a bed of fluffy couscous with cooling yoghurt and fragrant mint on top, this dish goes straight to the top of the charts.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1 stalk
celery
1 packet
lamb mince
1 sachet
ras el hanout
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
chermoula spice blend
1 tin
chopped tomatoes
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
2 packet
Greek-Style Yoghurt
(Contains Milk; )
½ packet
mint
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
¼ tsp
salt
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
¼ cup
water
¾ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Thinly slice carrot into half-moons. Thinly slice celery. • In a medium bowl, combine lamb mince, ras el hanout, fine breadcrumbs, the egg and the salt. • Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person). • In a large saucepan (or frying pan), heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned, 4-5 minutes (cook in batches if your pan is getting crowded).
• Add carrot and celery, and cook, tossing until tender, 4-5 minutes. • Add chermoula spice blend and cook until fragrant, 1 minute. • Add chopped tomatoes, the brown sugar, butter, the water and half the vegetable stock powder. • Reduce heat to medium and simmer for 5-7 minutes.
• Meanwhile, boil the kettle. Place couscous and the remaining vegetable stock powder in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• Divide the couscous between bowls. Top with lamb meatball and veggie tagine. • Dollop with Greek-style yoghurt and tear over mint (see ingredients). Enjoy!