Venison meatballs & root veg tagine
Swapping beef for venison is a savvy way to reduce a dish’s saturated fat without compromising on flavour.
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook40 mins
- Total time50 mins
Ingredients
- 3 tbsp olive oil
- 300g 20 British Venison Meatballs
- 1 onion, finely chopped
- 2 carrots, cut into 0.5cm-thick half-moons
- 2 clove/s garlic, crushed
- 1 tbsp Cooks’ Ingredients Ginger & Turmeric Paste
- 2 tsp Cooks' Ingredients Ras El Hanout
- 3 parsnips, cut into 0.5 cm-thick slices
- 400g can chopped tomatoes
- 500ml lamb stock
- 240g Love Life Giant Wholewheat Couscous, rinsed
- ¾ x 25g coriander
- 1 preserved lemon, pulp discarded, rind finely chopped
Method
Heat 1 tbsp oil in a large, heavy-based casserole and fry the meatballs for 4-5 minutes until golden brown on all sides. Transfer to a plate and set aside. Heat another 1 tbsp oil in the same pan and cook the onion and carrots, stirring, for 5 minutes or until softened.
Add the garlic, the ginger & turmeric paste and ras el hanout and cook, stirring, for a further 1-2 minutes. Stir in the parsnips until coated in the paste, then return the meatballs to the pan along with the chopped tomatoes and stock. Bring to the boil, then lower the heat and simmer for 25 minutes until the meatballs are cooked through, no pink meat remains and the sauce has thickened slightly.
Meanwhile, bring a pan of water to the boil, cook the couscous for 6-8 minutes, then drain, rinse and transfer to a bowl; season. Roughly chop most of the coriander (reserving some leaves to garnish) and add to the couscous with the remaining 1 tbsp oil and the preserved lemon; mix well. Divide the couscous and tagine among 4 bowls, then scatter over the remaining coriander.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,176kJ/ 425kcals |
|---|---|
Fat | 17.9g |
Saturated Fat | 4.1g |
Carbohydrates | 33.2g |
Sugars | 12.2g |
Fibre | 2.8g |
Protein | 25.8g |
Salt | 2.4g |