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    Lamb meatballs

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    Lamb meatballs

    • Preparation time: 2 minutes
    • Cooking time: 15 minutes
    • Total time: 17 minutes 20 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 200g Cooks’ Ingredients diced onion
    • 2 garlic cloves, roughly chopped
    • 1 tbsp baharat spice mix
    • 12 essential Waitrose British lamb meatballs
    • 2 x 400g cans essential Waitrose chopped tomatoes
    • 1 lemon, zest of ½, ½ finely sliced
    • 180g couscous
    • 50g dried apricots, chopped
    • 2 tbsp chopped mint
    • 4 tbsp plain yogurt


    1. Heat 1 tbsp olive oil and fry the onion, garlic, baharat spice mix and meatballs for 8 minutes, until the onions have softened and the meatballs have browned.
    2. Add the tomatoes, lemon zest and slices, and leave to bubble away for 6–7 minutes, or until the meatballs are cooked through.
    3. Meanwhile, mix the couscous with a pinch of salt and 1 tbsp olive oil in a large bowl. Pour over 300ml boiling water, cover and leave to sit for 5 minutes. Fork through the couscous to fluff it up and mix in the apricots and mint. Serve the meatballs and couscous with a dollop of yogurt on the side.

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    Drinks recommendation

    Rich, smooth and ripe, this Californian specialty is made for meat and will complement the exotic notes of the dish beautifully.
    Ravenswood Vintners Blend Zinfandel 2007 California, USA 23286


    Average user rating

    5 stars