A lavish Mediterranean meal: juicy, spiced lamb mince, ready-made tzatziki, and roast cauliflower and chickpeas; all on a bed of fragrant parsley rice, bejewelled with dried cranberries.
SIZZLING LAMB MEATBALLS
SIZZLING LAMB MEATBALLS
with tzatziki, roast cauliflower & dried cranberries
Hands on Time: 30 - 40 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Brown Basmati Rice
- Cape Herb and Spice Rogan Josh Spice
- Cauliflower Florets
- Chickpeas
- Dried Cranberries
- Free-range Lamb Mince
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Psyllium Husk
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
RICE AT THE READY!
Preheat the oven to 220°C. Rinse the rice and place in a pot. Submerge in 200ml of salted water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
ROAST THE VEGGIES
Slice the peeled onion half in two. Finely dice one onion quarter for the meatballs and cut the remaining quarter into wedges. Spread out the cauliflower pieces, drained chickpeas, and onion wedges on a roasting tray. Coat in oil, half of the Rogan Josh Spice (to taste), and seasoning. Roast in the hot oven for 15-20 minutes until starting to crisp, shifting halfway.
MEATBALL MADNESS
Place the lamb mince in a bowl with the diced onion, half of the chopped parsley, and the grated garlic. Add in the psyllium husk, the remaining Rogan Josh Spice, and seasoning. Mix well to combine. Roll the mince mixture into 4-5 meatballs.
BAKE TIME
When the veggies are halfway, place the meatballs on a lightly greased baking tray. Pop in the oven for 8-10 minutes until cooked through and glossy.
FINISHING TOUCHES
Just before serving, toss the remaining chopped parsley and the chopped cranberries through the cooked rice.
DIG IN!
Make a bed of cranberry rice and crunchy roast veggies. Top with the juicy lamb meatballs and finish off with dollops of fresh tzatziki. Yum!
Brown Basmati Rice - 75ml
Onion - 1
Cauliflower Florets - 150g
Chickpeas - 60g
Cape Herb and Spice Rogan Josh Spice - 7.5ml
Free-Range Lamb Mince - 150g
Garlic Clove - 1
Psyllium Husk - 20ml
Dried Cranberries - 15g
Fresh Parsley - 4g
Tzatziki - 80ml
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
RICE AT THE READY!
Preheat the oven to 220°C. Rinse the rice and place in a pot. Submerge in 400ml of salted water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
ROAST THE VEGGIES
Finely dice one half of the peeled onion for the meatballs and cut the remaining half into wedges. Spread out the cauliflower pieces, drained chickpeas, and onion wedges on a roasting tray. Coat in oil, half of the Rogan Josh Spice (to taste), and seasoning. Roast in the hot oven for 20-25 minutes until starting to crisp, shifting halfway.
MEATBALL MADNESS
Place the lamb mince in a bowl with the diced onion, half of the chopped parsley, and the grated garlic. Add in the psyllium husk, the remaining Rogan Josh Spice, and seasoning. Mix well to combine. Roll the mince mixture into 4-5 meatballs per portion.
BAKE TIME
When the veggies are halfway, place the meatballs on a lightly greased baking tray. Pop in the oven for 8-10 minutes until cooked through and glossy.
FINISHING TOUCHES
Just before serving, toss the remaining chopped parsley and the chopped cranberries through the cooked rice.
DIG IN!
Make a bed of cranberry rice and crunchy roast veggies. Top with the juicy lamb meatballs and finish off with dollops of fresh tzatziki. Yum!
Brown Basmati Rice - 150ml
Onion - 1
Cauliflower Florets - 300g
Chickpeas - 120g
Cape Herb and Spice Rogan Josh Spice - 15ml
Free-Range Lamb Mince - 300g
Garlic Clove - 1
Psyllium Husk - 40ml
Dried Cranberries - 30g
Fresh Parsley - 8g
Tzatziki - 160ml
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
RICE AT THE READY!
Preheat the oven to 220°C. Rinse the rice and place in a pot. Submerge in 400ml of salted water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
ROAST THE VEGGIES
Finely dice one half of the peeled onion for the meatballs and cut the remaining half into wedges. Spread out the cauliflower pieces, drained chickpeas, and onion wedges on a roasting tray. Coat in oil, half of the Rogan Josh Spice (to taste), and seasoning. Roast in the hot oven for 20-25 minutes until starting to crisp, shifting halfway.
MEATBALL MADNESS
Place the lamb mince in a bowl with the diced onion, half of the chopped parsley, and the grated garlic. Add in the psyllium husk, the remaining Rogan Josh Spice, and seasoning. Mix well to combine. Roll the mince mixture into 4-5 meatballs per portion.
BAKE TIME
When the veggies are halfway, place the meatballs on a lightly greased baking tray. Pop in the oven for 8-10 minutes until cooked through and glossy.
FINISHING TOUCHES
Just before serving, toss the remaining chopped parsley and the chopped cranberries through the cooked rice.
DIG IN!
Make a bed of cranberry rice and crunchy roast veggies. Top with the juicy lamb meatballs and finish off with dollops of fresh tzatziki. Yum!
Brown Basmati Rice - 150ml
Onion - 1
Cauliflower Florets - 300g
Chickpeas - 120g
Cape Herb and Spice Rogan Josh Spice - 15ml
Free-Range Lamb Mince - 300g
Garlic Clove - 1
Psyllium Husk - 40ml
Dried Cranberries - 30g
Fresh Parsley - 8g
Tzatziki - 160ml
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
RICE AT THE READY!
Preheat the oven to 220°C. Rinse the rice and place in a pot. Submerge in 800ml of salted water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
ROAST THE VEGGIES
Finely dice one peeled onion for the meatballs and cut the other one into wedges. Spread out the cauliflower pieces, drained chickpeas, and onion wedges on a roasting tray. Coat in oil, half of the Rogan Josh Spice (to taste), and seasoning. Roast in the hot oven for 20-25 minutes until starting to crisp, shifting halfway.
MEATBALL MADNESS
Place the lamb mince in a bowl with the diced onion, half of the chopped parsley, and the grated garlic. Add in the psyllium husk, the remaining Rogan Josh Spice, and seasoning. Mix well to combine. Roll the mince mixture into 4-5 meatballs per portion.
BAKE TIME
When the veggies are halfway, place the meatballs on a lightly greased baking tray. Pop in the oven for 8-10 minutes until cooked through and glossy.
FINISHING TOUCHES
Just before serving, toss the remaining chopped parsley and the chopped cranberries through the cooked rice.
DIG IN!
Make a bed of cranberry rice and crunchy roast veggies. Top with the juicy lamb meatballs and finish off with dollops of fresh tzatziki. Yum!
Brown Basmati Rice - 300ml
Onions - 2
Cauliflower Florets - 600g
Chickpeas - 240g
Cape Herb and Spice Rogan Josh Spice - 30ml
Free-Range Lamb Mince - 600g
Garlic Cloves - 2
Psyllium Husk - 80ml
Dried Cranberries - 60g
Fresh Parsley - 15g
Tzatziki - 320ml
Woolies Products in this dish
