In this Middle Eastern inspired dish, you'll make your own lamb meatballs with chopped dates, smoky paprika and cayenne, before serving with a side of herby tabbouleh and red pepper sauce.
Prep Time
35 min
Cuisine
Middle Eastern
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
1 tsp smoked paprika
ground smoked paprika
250g British lamb mince
lamb (100%)
1 tsp ground sumac
ground sumac
1/2 tsp cayenne pepper
cayenne pepper
1 bag of chopped dates (30g)
dates 95%, rice flour
130g bulgur wheat
bulgur (wheat gluten)
10g parsley
flat parley (100%)
1 tomato paste sachet (16g)
tomatoes
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
natural yoghurt (80g)
Organic whole milk natural yoghurt (100%) (milk)
1 harissa paste sachet (20g)
Water, tomato paste, red pepper puree (10%), sugar, rapeseed oil, garlic puree, ground cayenne pepper, dried red chilli flakes, salt, white wine vinegar, acidity regulator (citric acid), lime juice concentrate, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser (xanthan gum), preservative (potassium sorbate)
1 red pepper
red pepper
5g mint
mint (100%)
Allergens
Allergens highlighted by † (gluten, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Chop the choppeddates roughly, then add them to a small bowl and cover them with boiled water
Set aside to soak
2
Add the lamb mince to a large bowl with the panko breadcrumbs, smoked paprika, cayenne pepper (can't handle the heat? Go easy!) and a generous pinch of salt and pepper
Drain the soaked dates, add them to the bowl and give everything a good mix up until fully combined
Divide the mixture into 10 [20] and shape them into meatballs and refrigerate
3
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into small bite-sized pieces
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium-low heat
Once hot, add the chopped pepper with a pinch of salt and cook for 8-10 min or until softened
4
Add the meatballs to a lightly oiled baking tray and put the tray in the oven for 12-15 min or until they're cooked through
5
Meanwhile, add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt and cook over a high heat for 8-12 min or until tender with a slight bite
Once tender, drain and return to the pot
6
Meanwhile, peel and finely chop (or grate) the garlic
Add the chopped garlic to the softened pepper with the tomato paste and harissa paste
Cook for 2 min or until fragrant, then add 150ml [300ml] boiled water with a pinch of salt
Give everything a good mix up and cook, covered, for 6 min or until most of the liquid has been absorbed and a sauce has formed – this is your red pepper sauce
7
Meanwhile, pick the mint leaves from the stems, discarding the stems
Chop the mint leaves finely (save some leaves for garnish!)
Chop the parsley finely, including the stalks
Add the chopped herbs to the drained bulgur with a generous drizzle of olive oil and a pinch of salt and pepper
Give everything a good old mix up – this is your herby bulgur
8
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