Redolent with the aromatic flavours of ginger and cinnamon, these Moroccan-inspired meatballs, known as kefta, will transport you to the streets of Marrakesh. To up the comfort factor, they're served with delicious stewed orzo, rich with walnuts and grated carrot.
Prep Time
40 min
Cuisine
Moroccan
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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 brown onion
brown onion
15g fresh root ginger
ginger
1 bag of walnuts (25g)
walnut (100%). May contain peanut, sesame & other nuts
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
1 tsp ground cinnamon
ground cinnamon
1/2 tsp cayenne pepper
cayenne pepper
5g parsley
flat parsley (100%)
250g British lamb mince
lamb (100%)
1 natural yoghurt pot (80g)
Organic whole milk natural yoghurt (100%) (milk)
100g orzo pasta
durum wheat semolina (gluten), water
1 carrot
carrot
1 can of tomato frito (200g)
tomato, olive oil, sugar, salt and thickener: modified corn starch
Allergens highlighted by † (nut, gluten, milk, celery)
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
Peel the brown onion[s] and chop 1/2 [1]onion finely
Grate the remaining onion
Dissolve the chicken stock cube[s] in 350ml [700ml] boiled water
2
Heat a large pot (preferably non-stick) over a low heat with a large knob of butter
Once hot, add the chopped onion and cook for 6-7 min or until softened
3
Meanwhile, add the grated onion, lamb mince and panko breadcrumbs to a large bowl with a generous pinch of salt and pepper
Mix thoroughly with clean hands for 2-3 min or until everything's combined, then divide and shape into 6 [12]meatballs
Refrigerate until later
4
Once the onion is softened, add the orzo pasta to the pot and cook for 2-3 min or until lightly toasted
Add the chicken stock and cook for 10-12 min or until tender and all the liquid has been absorbed
Tip: stir the orzo occasionally so it doesn't stick to the bottom of the pan
5
Meanwhie, heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of olive oil over a medium heat
Once hot, add the meatballs and cook for 4-5 min, turning occasionally, until they are browned all over
6
Meanwhile, peel and grate the carrot[s]
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Chop the walnuts roughly
7
Once browned, discard any excess oil and return the meatball pan to a medium-low heat
Add the ginger, cinnamon and cayennepepper (Can't handle the heat? Go easy!) and cook for 1-2 min
Add the tomato frito and a splash of water to the pan and cook, covered, for 4-6 min or until cooked through
Meanwhile, pick the parsley leaves from their stems, discard the stems
8
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