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 yoghurt, these lamb meatballs offer a depth of flavour that's sure to knock your socks off.
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2 clove
garlic
1 bunch
mint
1
onion
1
courgette
1
carrot
1 bag
baby spinach leaves
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 tin
tomato paste
½ tin
Crushed & Sieved Tomatoes
1 packet
Apricot Sauce
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
olive oil
1
eggs
(Contains Egg; )
¼ tsp
salt
2 tbs
water (for the sauce)
40 g
butter
(Contains Milk; )
¾ cup
water (for the couscous)
Finely chop the garlic. Pick and finely chop the mint leaves. Thinly slice the brown onion. Grate the courgette and 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 and 1/2 the mint. Season with pepper. Using damp hands, shape a heaped spoonful of the lamb mixture into a meatball. Transfer to 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 with a drizzle of olive oil. Cook the meatballs, turning, 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, if necessary. Cook the onion and courgette, stirring, until softened, 4-5 minutes. Add the tomato paste and the remaining garlic and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes, apricot sauce, water (for the sauce) and 1/2 the vegetable stock powder. Bring to the boil, then reduce the heat to medium-low and simmer until thickened, 4-6 minutes. Return the meatballs to the pan and stir until coated in the sauce. Stir through 1/2 the butter until melted and season to taste. TIP: If the sauce is too thick, add a little more water to loosen.
While the sauce is simmering, heat a medium saucepan over a medium-high heat with the remaining butter and a drizzle of olive oil. Cook the carrot until softened, 2 minutes. Add the water (for the couscous) and the remaining vegetable stock powder 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 aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
Stir the baby spinach through the carrot couscous. Divide the couscous and ras el hanout lamb meatballs between bowls. Spoon over any remaining sauce from the pan. Serve with the Greek-style yoghurt. Garnish with the remaining mint.