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Lamb, chick pea & spicy spinach stew
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610g pack essential Waitrose Lamb Meatballs
1 tsp oil
2 onions, chopped
3 cloves garlic, crushed
400ml can essential Waitrose Coconut Milk
400g can essential Waitrose Chick Peas
1 tsp vegetable bouillon powder
2 tsp Cajun spice blend
260g pack essential Waitrose Spinach, washed and drained
1. Heat a frying pan, add the meatballs and cook for about 8 minutes, shaking the pan frequently until the meatballs are thoroughly browned. Lift out onto a plate and add the oil and onions to the pan. Fry for 3-4 minutes to soften and brown.
2. Stir in the garlic, then the coconut milk, chick peas and the juice from the can, the vegetable bouillon powder and the spice blend. Bring to a gentle simmer.
3. Add the spinach, stirring it into the sauce until wilted. Return the meatballs to the pan and cook for 5 minutes until cooked through, ensuring there is no pink meat or juices. Serve with long grain rice if liked.
Cook’s tip Mix things up a little – try using beef or pork meatballs instead.
Typical values per serving: