Difficulty: Easy

Ready in: 30 minutes

 

Nutritional facts (est. per serving):

723kCal

40g fat

61g carb

27g protein

7g dietary fiber

 

Tools you will need:

Baking tray

Large non-stick pan

Kettle

Heat-proof bowl

 

This box includes: 

Lamb Mince

Yellow Capsicum

Zucchini

Red Onion

Mint  

Couscous

Chopped Tomatoes

Panko Breadcrumbs

Sultanas

Chicken Stock Cube

Paprika

Tomato Paste

Olive Oil*

Butter*

Salt and Pepper to Taste*

 

Cooking Instructions:

 

  1. Preheat the grill to a medium-high heat.
  2. Wash the fresh produce. Cut the yellow capsicum in half (scrape the seeds and pith out with a teaspoon). Add the yellow capsicum to a baking tray, skin-side up, and place them directly under the grill for 8-10 minutes or until the capsicum has blackened slightly (charring adds a smoky flavor!). Once cooked, set aside to cool slightly.
  3. Meanwhile, combine the lamb mince with the panko breadcrumbs, paprika and a generous pinch of salt and pepper. Mix thoroughly with clean hands, then divide the mixture into 8 pieces. Shape into meatballs.
  4. Heat a large non-stick pan over a medium-high heat with a 2 tbsp olive oil. Once hot, add the meatballs and cook for 2-3 minutes on each side or until browned. Over-crowding the pan can make the meatballs sweat, so cook them in batches if needed. Once browned, transfer the meatballs to a plate and keep the pan for later.
  5. Meanwhile, peel and finely dice the red onion. Chop the zucchini into small pieces. Once cooled, cut the charred yellow pepper into strips.
  6. Boil a kettle.
  7. Return the pan to a medium-low heat. Once hot, add the diced red onion and chopped zucchini with a pinch of salt and cook for 6-7 minutes or until softened. Once softened, add the meatballs and charred yellow pepper and cook for 1 minute.
  8. To prepare the Lamb Almondigas - dissolve 1/2 chicken stock cube in 100ml boiled water. Stir in the tomato paste, chopped tomatoes and chicken stock and cook for 6-7 minutes or until the sauce has thickened and the meatballs are cooked through.
  9. Re-boil a kettle.
  10. Meanwhile, dissolve the remaining chicken stock cube in 200ml boiled water. Add the couscous and sultanas to a heat-proof bowl with the chicken stock, cover and set aside for 5-10 minutes or until all the stock has been absorbed. Strip the mint leaves from their stalks and chop finely.
  11. Once cooked, fluff the couscous with a fork, then add half of the chopped mint and 2 tbsp butter and mix through. Serve the Lamb Almondigas over the minty couscous and garnish with the remaining chopped mint. Enjoy!

 

 

 

Spanish Lamb Almondigas with Minty Couscous

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