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.
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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
Instructions
• 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!