One-Pot Moroccan Lamb Meatball & Veggie Stew

Name: One-Pot Moroccan Lamb Meatball & Veggie Stew with Couscous, Extra Yoghurt & Mint
Total time: 30 min
Yield: 2
Cuisine: African
Ingredients: 1 sachet Vegetable Stock Powder; 250 g Lamb Mince; 1 packet Couscous; 1 packet Mint; 1 packet Greek-Style Yoghurt; 1 packet Fine Breadcrumbs; 1 Celery; 1 Carrot; 1 tin Diced Tomatoes with Garlic & Onion; 1 sachet Ras el Hanout; 1 sachet Chermoula Spice Blend

with Couscous, Extra Yoghurt & Mint

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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.

Tags:

High Protein

Allergens:

Wheat

•Gluten

•Milk

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

250 g

Lamb Mince

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Mint

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Fine Breadcrumbs

(Contains: Wheat, Gluten; )

Celery

Carrot

1 tin

Diced Tomatoes with Garlic & Onion

1 sachet

Ras el Hanout

1 sachet

Chermoula Spice Blend

Nutrition Values

Calories570 kcal

Energy (kJ)2380 kJ

Fat12.7 g

of which saturates4.5 g

Carbohydrate68.7 g

of which sugars19.6 g

Dietary Fibre8.6 g

Protein39.4 g

Sodium2160 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

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!