Ras El Hanout Lamb Meatballs
with Spinach Couscous & Flaked Almonds
Introduce your tastebuds to the incredible flavour of ras el hanout, a North African spice that really packs a punch. Sitting on a hearty bed of spinach-mint couscous and topped with Greek yoghurt, these lamb meatballs offer a depth of flavour that's sure to knock your socks off.
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Ingredients
2 clove
garlic
½ unit
onion
2 unit
carrot
1 bag
baby spinach leaves
1 bunch
mint
1 packet
lamb mince
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 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 tin
tomato paste
½ tin
Crushed & Sieved Tomatoes
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
ras el hanout
Not included in your delivery
olive oil
1 unit
egg
(Contains Egg; )
¼ tsp
salt
2 tbs
water (for the sauce)
20 g
butter
(Contains Milk; )
¾ cup
water (for the couscous)
Nutrition Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). Pick and finely chop the mint leaves. Thinly slice the brown onion (see ingredients list). Grate the carrot (unpeeled). Roughly chop the baby spinach leaves.
In a large bowl, combine the lamb mince, ras el hanout, egg, fine breadcrumbs, the salt, 1/2 the garlic, 1/2 the mint and a pinch of pepper. Using damp hands, shape a heaped spoonful of the lamb mixture into a meatball. Place on a plate and repeat with the remaining mixture. You should get about 6 meatballs per person.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the meatballs and cook, turning regularly, until browned and cooked through, 8-10 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook, stirring regularly, until softened, 4-5 minutes. Add the tomato paste and the remaining garlic and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes, water (for the sauce) and vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people). Bring to the boil, then reduce the heat to mediumlow and simmer until thickened, 4-6 minutes. Return the meatballs to the sauce and stir until coated. Stir through the butter until melted and season to taste with salt and pepper.
TIP: If the sauce is too thick, add a little more water to loosen.
While the sauce is simmering, add the water (for the couscous) and the remaining vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) to a medium saucepan and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through the chopped baby spinach and remaining mint.
Divide the spinach couscous and ras el hanout lamb meatballs between bowls and spoon over any remaining sauce from the pan. Serve with the Greek yoghurt and toasted almonds.