Lamb meatballs studded with garlic, pistachios, cumin and sultanas. Served over buttery mash with a pomegranate molasses dressed carrot and coriander salad to the side.
Prep Time
35 min
Cuisine
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1 bag of pistachio nuts (25g)<span class="strong">†</span>
400g potatoes
250g British lamb mince
1 carrot
Typical Values
per 100g
per serving
Energy
619 kJ 148 kcal
2619 kJ 625 kcal
Fat of which saturates
6.3 g 2.1 g
26.7 g 8.7 g
Carbohydrate of which sugars
15.5 g 5.1 g
65.8 g 21.6 g
Fibre
1.6 g
6.7 g
Protein
7.6 g
32.2 g
Salt
0.08 g
0.34 g
*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 bag of sultanas (30g)
sultanas, sunflower oil
Ground cumin seeds
1 garlic clove
garlic
10g coriander
coriander (100%)
1 tbsp pomegranate molasses
natural pomegranate molasses (100%)
1 bag of pistachio nuts (25g)
pistachio nut (100%). May contain peanut, sesame & other nuts
400g potatoes
potato
250g British lamb mince
lamb (100%)
1 carrot
carrot
Allergens
Allergens highlighted by † (nut)
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
Boil a kettle
Chop the pistachios coarsely
Peel and finely chop (or grate) the garlic
Combine the lamb mince, garlic, sultanas, cumin and pistachios in a mixing bowl
2
Season the mixture generously with salt and pepper
Mix everything with clean hands
Divide and roll into 6 (12) even balls, then refrigerate until step 5
Tip: Chilling the meat helps it hold its shape when cooking
3
Meanwhile, cut the potatoes (with skins on) into bite-size chunks
Add the potatoes to a pot (with a matching lid) of salted boiling water
Boil on a high heat, covered, for 10-15 min or until you can pierce them easily with a fork
4
Meanwhile, peel the carrot(s), discarding the root end(s)
Continue to peel lengths off the carrot until you have a pile of carrot 'ribbons' and grate the remaining core
Place the ribbons in a bowl of cold water
Chop the coriander finely, including the stalks
5
Heat a wide-based pan (preferably non-stick) with a matching lid with 1 tsp (2 tsp) vegetable oil on a medium-high heat
When hot, add the meatballs and cook for 4 min or until browned
Cover, reduce the heat to medium-low and cook for a further 8-10 min
Shake them about a bit for even cooking!
6
Meanwhile, combine the pomegranate molasses in a large mixing bowl with 2 tbsp (4 tbsp) olive oil and a pinch of salt and pepper
This is your pomegranate dressing
7
Once the potatoes are tender, drain and return them to the cooking pot
Add a knob of butter and a splash of milk and mash until smooth
Season generously with salt and pepper
8
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