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.
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
baby spinach leaves
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
flaked almonds(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)
crushed & sieved tomatoes
vegetable stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
ras el hanout
water (for the sauce)
water (for the couscous)
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.