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Ingredients
500g pack Essential British Lamb Meatballs (20)
1 onion, chopped
1 red pepper, deseeded and sliced
1 tsp ground cumin
1 tbsp Cooks' Ingredients Ruby Rose Harissa Paste
400g can Essential Chick Peas, drained
400g can Essential Chopped Tomatoes
150ml lamb stock
Chopped coriander and cooked couscous, to serve
Method
Heat a large frying pan and cook the meatballs and onion for 5 minutes, stirring occasionally, until browned. Add the pepper, cumin, harissa and chick peas and cook for 2 minutes.
Stir in the tomatoes and stock. Simmer gently for 20 minutes, stirring occasionally until slightly thickened and the meatballs are cooked throughout.
Sprinkle with coriander and serve with couscous.
Cook’s tip
To freeze ahead, cook as above and allow to cool. Transfer to a freezer-proof container, cover and freeze. To reheat, defrost and transfer to a large frying pan, cover and cook for 10 minutes, stirring occasionally, until piping hot.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,998kJ/ 475kcals
Fat
14g
Saturated Fat
5.8g
Carbohydrates
50g
Sugars
8g
Fibre
8g
Protein
33g
Salt
0.8g
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