eCook Meal
Tandoori Lamb Meatballs
with carrot mash, fresh salad & yoghurt drizzle
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R233.29
for 4 servings · R58.32 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Low Fat Plain Yoghurt needs 170 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 57% of packR11.33
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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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 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
Not in the Woolies basket — source these elsewhere:
- NOMU Tandoori Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Lamb Mince, NOMU Tandoori Rub, Parsley, Pumpkin Seeds, Radish, Salad Leaves, Spring Onion, Tomato, White Wine Vinegar, Yoghurt
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?
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. 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. 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. 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!
What should be prepared from my kitchen to make Tandoori Lamb Meatballs?
Carrot, Lamb Mince, NOMU Tandoori Rub, Parsley, Pumpkin Seeds, Radish, Salad Leaves, Spring Onion, Tomato, White Wine Vinegar, Yoghurt
How many calories does Tandoori Lamb Meatballs have?
639 calories
How much fat content does Tandoori Lamb Meatballs have?
grams