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Essential Olive Oil500ml
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96p/100mlHerby lamb meatballs nestled in a zingy North African-spiced tomato sauce courtesy of Cooks’ Ingredients Chermoula Paste. If you’re cooking for two, the leftover stew reheats well or can be frozen.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat the oil in a large, high-sided, nonstick frying pan and cook the meatballs over a medium-high heat for 6-8 minutes, turning regularly, until browned on all sides.
Meanwhile, slice the red onion and peppers. When the meatballs are browned, use a slotted spoon to transfer to a plate. Discard any excess fat from the pan, leaving about 1 tbsp. Reduce the heat to medium, add the onion and peppers and fry for 5 minutes, stirring occasionally, until softened. Stir in the chermoula paste; cook for 2 minutes, stirring. Tip in the tomatoes, return the meatballs to the pan and season. Simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly and the meatballs are cooked through and piping hot with no pink meat.
Meanwhile, microwave the cauliflower, kale and couscous pouches for 4-5 minutes, or until piping hot. Leave to stand for 1 minute. Chop most of the mint; stir through the meatballs. Scatter with the rest of the mint leaves and serve with the couscous.
Typical values per serving when made using specific products in recipe
Energy | 2,502kJ/ 598kcals |
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Fat | 27g |
Saturated Fat | 8.2g |
Carbohydrates | 50g |
Sugars | 19g |
Fibre | 12g |
Protein | 34g |
Salt | 1.3g |
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£1.70Price per unit
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£2.20Price per unit
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80pPrice per unit
32p/10g