Mouth-watering lamb meatballs are served with a smooth sweet carrot mash and drizzled with a tasty yoghurt and parsley dressing. It is sprinkled with pumpkin seeds for crunch and a simple salad for freshness!
Tandoori Lamb Meatballs
Tandoori Lamb Meatballs
with carrot mash, fresh salad & yoghurt drizzle
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Carrot
- Free-range Lamb Mince
- Fresh Parsley
- Low Fat Plain Yoghurt
- NOMU Tandoori Rub
- Pumpkin Seeds
- Radish
- Salad Leaves
- Spring Onion
- Spring Onions
- Tomato
- Tomatoes
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Milk (optional)
Carrot MASH
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the Carrot pieces in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain and return to the pot. Stir in a knob of butter or coconut oil and a splash of milk or water. Mash with a fork or potato masher until the desired consistency. Season and cover to keep warm.
LAMB MEATBALLS
In a bowl, place the lamb mince, the rub (to taste), ½ chopped parsley, and seasoning. Mix until fully combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs. Place the meatballs on a lightly greased baking tray. Bake in the hot oven for 8-10 minutes until cooked through.
MAKE SALAD
In a bowl, combine the rinsed salad leaves, the Radish rounds, the diced tomato, the spring onion whites, the white wine vinegar, and a drizzle of oil. Season to taste.
DRESSING
In a bowl, combine the yoghurt, the remaining parsley, a drizzle of oil, and seasoning. Add water in 5ml increments until a drizzling consistency.
PLATE UP
Pile up the Carrot mash and side with the tandoori meatballs. Drizzle over the yoghurt-parsley dressing. Sprinkle with the pumpkin seeds and the spring onion greens. Side with the fresh salad. Well done, Chef!
Carrot MASH
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the Carrot pieces in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain and return to the pot. Stir in a knob of butter or coconut oil and a splash of milk or water. Mash with a fork or potato masher until the desired consistency. Season and cover to keep warm.
LAMB MEATBALLS
In a bowl, place the lamb mince, the rub (to taste), ½ chopped parsley, and seasoning. Mix until fully combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion. Place the meatballs on a lightly greased baking tray. Bake in the hot oven for 8-10 minutes until cooked through.
MAKE SALAD
In a bowl, combine the rinsed salad leaves, the Radish rounds, the diced tomato, the spring onion whites, the white wine vinegar, and a drizzle of oil. Season to taste.
DRESSING
In a bowl, combine the yoghurt, the remaining parsley, a drizzle of oil, and seasoning. Add water in 5ml increments until a drizzling consistency.
PLATE UP
Pile up the Carrot mash and side with the tandoori meatballs. Drizzle over the yoghurt-parsley dressing. Sprinkle with the pumpkin seeds and the spring onion greens. Side with the fresh salad. Well done, Chef!
Carrot MASH
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the Carrot pieces in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain and return to the pot. Stir in a knob of butter or coconut oil and a splash of milk or water. Mash with a fork or potato masher until the desired consistency. Season and cover to keep warm.
LAMB MEATBALLS
In a bowl, place the lamb mince, the rub (to taste), ½ chopped parsley, and seasoning. Mix until fully combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion. Place the meatballs on a lightly greased baking tray. Bake in the hot oven for 8-10 minutes until cooked through.
MAKE SALAD
In a bowl, combine the rinsed salad leaves, the Radish rounds, the diced tomato, the spring onion whites, the white wine vinegar, and a drizzle of oil. Season to taste.
DRESSING
In a bowl, combine the yoghurt, the remaining parsley, a drizzle of oil, and seasoning. Add water in 5ml increments until a drizzling consistency.
PLATE UP
Pile up the Carrot mash and side with the tandoori meatballs. Drizzle over the yoghurt-parsley dressing. Sprinkle with the pumpkin seeds and the spring onion greens. Side with the fresh salad. Well done, Chef!
Carrot MASH
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the Carrot pieces in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain and return to the pot. Stir in a knob of butter or coconut oil and a splash of milk or water. Mash with a fork or potato masher until the desired consistency. Season and cover to keep warm.
LAMB MEATBALLS
In a bowl, place the lamb mince, the rub (to taste), ½ chopped parsley, and seasoning. Mix until fully combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion. Place the meatballs on a lightly greased baking tray. Bake in the hot oven for 8-10 minutes until cooked through.
MAKE SALAD
In a bowl, combine the rinsed salad leaves, the Radish rounds, the diced tomato, the spring onion whites, the white wine vinegar, and a drizzle of oil. Season to taste.
DRESSING
In a bowl, combine the yoghurt, the remaining parsley, a drizzle of oil, and seasoning. Add water in 5ml increments until a drizzling consistency.
PLATE UP
Pile up the Carrot mash and side with the tandoori meatballs. Drizzle over the yoghurt-parsley dressing. Sprinkle with the pumpkin seeds and the spring onion greens. Side with the fresh salad. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Tandoori Lamb Meatballs?
The preparation time for Tandoori Lamb Meatballs with carrot mash, fresh salad & yoghurt drizzle is between 15 and 30 minutes.
What is the total time required to make Tandoori Lamb Meatballs with carrot mash, fresh salad & yoghurt drizzle?
The total time required to make Tandoori Lamb Meatballs with carrot mash, fresh salad & yoghurt drizzle is between 30 and 45 minutes.
How many servings does Tandoori Lamb Meatballs provide?
4 servings
What are the main ingredients in Tandoori Lamb Meatballs?
Carrot, Free-range Lamb Mince, Fresh Parsley, Low Fat Plain Yoghurt, NOMU Tandoori Rub, Pumpkin Seeds, Radish, Salad Leaves, Spring Onion, Spring Onions, Tomato, Tomatoes, White Wine Vinegar
What is the nutritional information of Tandoori Lamb Meatballs?
Calories: 639, Carbs: 39 grams, Fat: grams, Protein: 45.3 grams, Sugar: 19.4 grams, Salt: 590 grams
How do I prepare Tandoori Lamb Meatballs?
LAMB MEATBALLS: In a bowl, place the lamb mince, the rub (to taste), ½ chopped parsley, and seasoning. Mix until fully combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion. Place the meatballs on a lightly greased baking tray. Bake in the hot oven for 8-10 minutes until cooked through. MAKE SALAD: In a bowl, combine the rinsed salad leaves, the radish rounds, the diced tomato, the spring onion whites, the white wine vinegar, and a drizzle of oil. Season to taste. DRESSING: In a bowl, combine the yoghurt, the remaining parsley, a drizzle of oil, and seasoning. Add water in 5ml increments until a drizzling consistency. PLATE UP: Pile up the carrot mash and side with the tandoori meatballs. Drizzle over the yoghurt-parsley dressing. Sprinkle with the pumpkin seeds and the spring onion greens. Side with the fresh salad. Well done, Chef! CARROT MASH: Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the carrot pieces in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, drain and return to the pot. Stir in a knob of butter or coconut oil and a splash of milk or water. Mash with a fork or potato masher until the desired consistency. Season and cover to keep warm.
What should be prepared from my kitchen to make Tandoori Lamb Meatballs?
Carrot, Free-range Lamb Mince, Fresh Parsley, Low Fat Plain Yoghurt, NOMU Tandoori Rub, Pumpkin Seeds, Radish, Salad Leaves, Spring Onion, Spring Onions, Tomato, Tomatoes, White Wine Vinegar
How many calories does Tandoori Lamb Meatballs have?
639 calories
How much fat content does Tandoori Lamb Meatballs have?
grams
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