Homemade keema meatballs served on buttery couscous loaded with spinach, peas, and lemon. Topped with raita, sunflower seeds, and sided with a fresh tomato salsa. A simple yet divine dinner!
Lamb Keema Meatballs
Lamb Keema Meatballs
with couscous & raita
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Couscous
- Free-range Lamb Mince
- Fresh Ginger
- Lemon
- Lemons
- NOMU Indian Rub
- Onion
- Peas
- Raita
- Spinach
- Sunflower Seeds
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
LEMONY COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam until tender, 5-8 minutes. Once cooked, fluff up with the fork.
ROLLIN, ROLLIN, ROLLIN
In a bowl, mix the lamb mince, the diced onion (to taste), the rub, the grated ginger and some seasoning. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs.
SO SEEDY
Place the sunflower seeds in a pan over a medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan.
ALMOST THERE
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ONE MORE STEP
Once the couscous is cooked, toss through the rinsed spinach, the peas, some lemon zest, some lemon juice, a drizzle of olive oil and seasoning. In a separate bowl, toss the diced tomato with a drizzle of olive oil and some seasoning.
WOW!
Dish up a pile of the lemony couscous mix. Top with the meatballs and drizzle over the raita. Sprinkle over the toasted sunflower seeds. Serve with the diced tomatoes and the remaining lemon wedge. Beautiful, Chef!
Couscous - 100ml
Free-range Lamb Mince - 150g
Onion - 1
NOMU Indian Rub - 10ml
Fresh Ginger - 10g
Sunflower Seeds - 15g
Spinach - 20g
Peas - 50g
Lemon - 1
Tomato - 1
Raita - 50ml
LEMONY COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam until tender, 5-8 minutes. Once cooked, fluff up with the fork.
ROLLIN, ROLLIN, ROLLIN
In a bowl, mix the lamb mince, the diced onion (to taste), the rub, the grated ginger and some seasoning. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion.
SO SEEDY
Place the sunflower seeds in a pan over a medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan.
ALMOST THERE
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ONE MORE STEP
Once the couscous is cooked, toss through the rinsed spinach, the peas, some lemon zest, some lemon juice, a drizzle of olive oil and seasoning. In a separate bowl, toss the diced tomato with a drizzle of olive oil and some seasoning.
WOW!
Dish up a pile of the lemony couscous mix. Top with the meatballs and drizzle over the raita. Sprinkle over the toasted sunflower seeds. Serve with the diced tomatoes and any remaining lemon wedges. Beautiful, Chef!
Couscous - 200ml
Free-range Lamb Mince - 300g
Onion - 1
NOMU Indian Rub - 20ml
Fresh Ginger - 15g
Sunflower Seeds - 30g
Spinach - 40g
Peas - 100g
Lemon - 1
Tomatoes - 2
Raita - 100ml
LEMONY COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam until tender, 5-8 minutes. Once cooked, fluff up with the fork.
ROLLIN, ROLLIN, ROLLIN
In a bowl, mix the lamb mince, the diced onion (to taste), the rub, the grated ginger and some seasoning. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion.
SO SEEDY
Place the sunflower seeds in a pan over a medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan.
ALMOST THERE
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel. You may need to do this step in batches.
ONE MORE STEP
Once the couscous is cooked, toss through the rinsed spinach, the peas, some lemon zest, some lemon juice, a drizzle of olive oil and seasoning. In a separate bowl, toss the diced tomato with a drizzle of olive oil and some seasoning.
WOW!
Dish up a pile of the lemony couscous mix. Top with the meatballs and drizzle over the raita. Sprinkle over the toasted sunflower seeds. Serve with the diced tomatoes and any remaining lemon wedges. Beautiful, Chef!
Couscous - 300ml
Free-range Lamb Mince - 450g
Onion - 1
NOMU Indian Rub - 30ml
Fresh Ginger - 20g
Sunflower Seeds - 45g
Spinach - 60g
Peas - 150g
Lemons - 2
Tomatoes - 3
Raita - 150ml
LEMONY COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam until tender, 5-8 minutes. Once cooked, fluff up with the fork.
ROLLIN, ROLLIN, ROLLIN
In a bowl, mix the lamb mince, the diced onion (to taste), the rub, the grated ginger and some seasoning. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion.
SO SEEDY
Place the sunflower seeds in a pan over a medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan.
ALMOST THERE
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel. You may need to do this step in batches.
ONE MORE STEP
Once the couscous is cooked, toss through the rinsed spinach, the peas, some lemon zest, some lemon juice, a drizzle of olive oil and seasoning. In a separate bowl, toss the diced tomato with a drizzle of olive oil and some seasoning.
WOW!
Dish up a pile of the lemony couscous mix. Top with the meatballs and drizzle over the raita. Sprinkle over the toasted sunflower seeds. Serve with the diced tomatoes and any remaining lemon wedges. Beautiful, Chef!
Couscous - 400ml
Free-range Lamb Mince - 600g
Onion - 1
NOMU Indian Rub - 40ml
Fresh Ginger - 25g
Sunflower Seeds - 60g
Spinach - 80g
Peas - 200g
Lemons - 2
Tomatoes - 4
Raita - 200ml
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