Minty Lamb and Apricot Meatballs with Spiced Chermoula Rice
- Milk
- May contain traces of allergens
- Celery
Since Andre arrive in the HelloFresh kitchen, he's been teaching Mimi all sorts of hints and tricks. One of those tricks is his ability to make rice taste absolutely delicious with very little effort… so now we're all doing it! Coupled with Mimi's Minty Apricot Meatballs, we think this recipe is a real winner!
Ingredients
1 sachet(s)
Chicken Stock Powder
1 pot(s)
Chermoula Spice Mix
1 unit(s)
Onion
200 grams
Lamb Mince
2 tbsp
Ground Cumin
1 unit(s)
Garlic Clove
40 grams
Dried Apricots
1 unit(s)
Courgette
(May contain traces of: Celery)
175 grams
Basmati Rice
150 grams
Low Fat Natural Yoghurt
(Contains: Milk)
1 unit(s)
Cauliflower
1 bunch(es)
Mint
Not included in your delivery
350 milliliter(s)
Water
Nutritional information
Instructions
Pre-heat your oven to 200 degrees. Cut the onion in half through the root, peel and chop into roughly 1cm pieces. Cut the tops and bottoms off the courgette then cut it in half lengthways. Slice each half into four long pieces, then chop the pieces into roughly 1cm cubes. Peel and grate the garlic (or use a garlic press if you have one). Chop the apricots into ½cm pieces (or as small as you can). Pull the leaves off the mint and roughly chop. Separate the cauliflower into little florets (i.e. little trees).
Put the cauliflower florets in a baking tray and drizzle over some oil, a pinch of salt and a good grind of black pepper. Give the tray a good shake and leave to the side.
Put a large saucepan on medium heat and add a splash of oil and the onion. Cook for 5 mins until soft, then remove half to a large bowl. Put the pan back on medium heat and add the courgette cubes to the pan. Cook for 3 mins then add the garlic and chermoula spice and cook for a further minute.
Pour the rice in with the vegetables and stir together so it is nicely coated in the spice, then add the water (as specified in the ingredient table above) and the chicken stock pot. Stir together and bring to the boil (make sure the stock pot has dissolved). Once boiling, turn the heat down to low, put a lid on and cook for 10 mins. After the 10 mins is up, take the pan off the heat and leave to finish cooking in it's own steam for another 10 mins with the lid on.
Put the cauliflower in the oven to cook for 20 mins as well. Tip: The roasted cauliflower should be slightly brown and crispy.
Put the lamb mince in the bowl with the onion you set aside in step 3. Add chopped dried apricots and three quarters of the mint. Sprinkle in the cumin, a pinch of salt and a good grind of black pepper and mix it all together with your hands. Once thoroughly mixed, shape the mixture into meatballs (four per person).
Put a frying pan on medium heat with a drizzle of oil. Pop your meatballs in the pan and cook for 7-8 mins, turning occasionally. The should be slighly browned. Tip: The meatballs are cooked when no longer pink in the middle.
While the meatballs are cooking, mix your remaining mint with the yoghurt.
Once the rice is cooked, fluff it up with a fork and spoon it into bowls. Pop the meatballs and roasted cauliflower on top and drizzle over the minty yoghurt. Enjoy!
