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Prep Time
35 min
Cuisine
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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
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
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
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
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!
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
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
Add the carrot ribbons (drained) and coriander to the dressing bowl and mix well
Serve the meatballs over the mash with the carrot salad to the side
Enjoy!