You only have to think of traditional Sunday roasts to know that lamb and mint is a match made in herb heaven. We're bringing a Middle Eastern twist to this classic combination with these minted meatballs. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Panko Breadcrumbs(ContainsCereals containing gluten)
Chicken Stock Pot
Couscous(ContainsCereals containing gluten)
Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and finely chop (discard the stalks). Roughly chop the dried apricots. Trim the tops from the green beans. Zest and juice the lemon.
Put the lamb mince in a mixing bowl with half the shallot, half the mint, the dried apricots and the panko breadcrumbs. Add a pinch of salt and some pepper, then mix together with your hands until well combined. Shape into four meatballs per person. Set aside. Important: Remember to wash your hands and equipment after handling raw meat!
Pour the water (see ingredients for amount) into a large saucepan with half the stock pot and bring to the boil. When boiling, stir in the couscous, pop a lid on the pan and remove from the heat. Leave to the side for 10 mins or until ready to serve.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat and add the remaining shallot. Cook, stirring, until soft, 5 mins. Stir in half the garlic, the dried thyme and the cumin seeds. Cook until fragrant, 1 minute. Pour in the diced tomato and add the remaining stock pot. Stir to dissolve, add a pinch of salt and pepper, then simmer the sauce until thick and tomatoey, 7-10 mins.
Whilst the sauce is simmering, heat a drizzle of oil in another frying pan on medium heat. Once hot, add the meatballs. Cook until brown on the outside (turning frequently), 6-7 mins. Once the meatballs are browned, add them to the sauce and simmer for 5-6 mins. Wipe out the meatball pan with kitchen paper. Important: The meatballs are cooked when they are no longer pink in the middle.
Put the now empty frying pan back on medium heat and add a drizzle of oil. Once hot, add the green beans. Stir-fry until soft, 6-7 mins. Add the remaining garlic and cook for 1 minute more. Fluff up the couscous with a fork and stir in the remaining mint. Add some lemon zest and juice to taste. Spoon the couscous into bowls, top with the meatballs and serve with the green beans on the side. Tuck in!