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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R238.92
for 4 servings · R59.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sunflower Seeds needs 60 gSunflower Seeds 250 g 250 g at R44.99 · 24% of packR10.80
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Free-range Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R109.99 · 1.20× packR131.99
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Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Couscous needs 400 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
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Fresh Ginger needs 25 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 7% of packR7.14
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Raita
- NOMU Indian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Keema Meatballs?
The preparation time for Lamb Keema Meatballs with couscous & raita is between 15 and 30 minutes.
What is the total time required to make Lamb Keema Meatballs with couscous & raita?
The total time required to make Lamb Keema Meatballs with couscous & raita is between 40 and 55 minutes.
How many servings does Lamb Keema Meatballs provide?
4 servings
What are the main ingredients in Lamb Keema Meatballs?
Couscous, Ginger, Lamb Mince, Lemon, NOMU Indian Rub, Onion, Pea, Raita, Spinach, Sunflower Seeds, Tomato
What is the nutritional information of Lamb Keema Meatballs?
Calories: 948, Carbs: 81 grams, Fat: grams, Protein: 61.9 grams, Sugar: 18.1 grams, Salt: 709 grams
How do I prepare Lamb Keema Meatballs?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Lamb Keema Meatballs?
Couscous, Ginger, Lamb Mince, Lemon, NOMU Indian Rub, Onion, Pea, Raita, Spinach, Sunflower Seeds, Tomato
How many calories does Lamb Keema Meatballs have?
948 calories
How much fat content does Lamb Keema Meatballs have?
grams