Foodkit Recipe
Ray’s Lamb Meatball and Kumara Tagine
Serves 6 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Lamb Mince | |
| Cinnamon (Ground) | |
| Garlic Cloves | Peel and chop or slice finely |
| White Breadcrumbs | |
| Flour Standard | For dusting the meatballs |
| Onions (Brown) | Peel and finely chop |
| Carrots | Peel and remove the ends of the carrot. With the remaining carrot, finely dice. |
| Chilli Flakes | |
| Cumin Seeds | Toast in a pan over moderate heat for 3-4 minutes |
| Kumara (Gold) | Peel and dice into 3cm cubes |
| Ground Turmeric | |
| Tomato (Chopped) | |
| Organic Vegetable Bouillon | Make up 150ml |
| Parsley | Roughly chop |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 2 mins | Put the lamb, cinnamon and garlic into a bowl. |
|---|---|
| Step 2 2 mins | Mix the breadcrumbs, milk and salt together and add to the lamb. |
| Step 3 5 mins | Mix well and form into 16 small, flattened meatballs. |
| Step 4 2 mins | Heat 2 tablespoons of the oil in a deep frying pan over moderate heat. |
| Step 5 10 mins | Dust the meatballs with flour and brown in the hot pan. Remove from the pan and reserve. |
| Step 6 10 mins | Add the remaining oil to the pan and then add the onion, carrot, chilli and cumin seeds. Fry gently without browning for 10 minutes or until the onion is soft. Add the reserved meatballs, the kumara, turmeric, tomatoes and stock. |
| Step 7 20 mins | Bring to the boil, cover and simmer for 20 minutes or until the kumara is tender. |
| Step 8 | Taste and season with salt and pepper. Serve, sprinkled with parsley. |
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