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 - 240g
Free-range Lamb Mince - 150g
NOMU Tandoori Rub - 10ml
Fresh Parsley - 4g
Salad Leaves - 20g
Radish - 20g
Tomato - 1
Spring Onion - 1
White Wine Vinegar - 10ml
Low Fat Plain Yoghurt - 45ml
Pumpkin Seeds - 10g
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 - 480g
Free-range Lamb Mince - 300g
NOMU Tandoori Rub - 20ml
Fresh Parsley - 8g
Salad Leaves - 40g
Radish - 40g
Tomato - 1
Spring Onions - 2
White Wine Vinegar - 20ml
Low Fat Plain Yoghurt - 85ml
Pumpkin Seeds - 20g
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 - 720g
Free-range Lamb Mince - 450g
NOMU Tandoori Rub - 30ml
Fresh Parsley - 12g
Salad Leaves - 60g
Radish - 60g
Tomatoes - 2
Spring Onions - 3
White Wine Vinegar - 30ml
Low Fat Plain Yoghurt - 125ml
Pumpkin Seeds - 30g
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 - 960g
Free-range Lamb Mince - 600g
NOMU Tandoori Rub - 40ml
Fresh Parsley - 15g
Salad Leaves - 80g
Radish - 80g
Tomatoes - 2
Spring Onions - 4
White Wine Vinegar - 40ml
Low Fat Plain Yoghurt - 170ml
Pumpkin Seeds - 40g
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