Tandoori Lamb Meatballs & Cauliflower Toss
with Couscous & Yoghurt
- Gluten
- Wheat
- Milk
- Pine nut
- May contain traces of allergens
- Soy
- Wheat
- Gluten
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Sesame
- Walnut
Succulent lamb meatballs infused with tandoori spices, served over fluffy spinach couscous and paired with a vibrant roast cauliflower toss. A bold, balanced dish packed with flavor and texture. You're welcome!
Ingredients
1 packet
Baby Spinach Leaves
1
Cauliflower
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
250 g
Lamb Mince
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten.)
1 packet
Pine Nuts
(Contains: Pine nut; May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Walnut.)
1 packet
Tandoori Paste
1
Zucchini
Not included in your delivery
¼ tsp
salt
1 drizzle
olive oil
1 drizzle
white wine vinegar
¾ cup
boiling water
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower into small florets. Cut zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, in a large bowl, combine lamb mince, the salt, fine breadcrumbs and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person).
• Transfer meatballs to baking dish. • Drizzle with olive oil and turn to coat. Bake until browned, 15-20 minutes. • Remove from oven, then add tandoori paste and a splash of water. Season with a pinch of salt. • Turn the meatballs to coat, then bake until sauce is slightly thickened, a further 8-10 minutes.
• When meatballs have 10 minutes remaining, boil the kettle. • In a medium bowl, add couscous and a generous pinch of salt. • Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• To couscous, add roast veggies, baby spinach leaves and a drizzle of white wine vinegar. Toss to combine. Season to taste.
• Divide roast cauliflower toss between bowls. Top with tandoori lamb meatballs and Greek-style yoghurt. • Garnish with pine nuts. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the bold flavours, especially the charred cauliflower. Some found the tandoori sauce tangy; others thought it paired well with the meatballs.
- Ease of prep: While most found it straightforward, a few noted it required some effort to put together.
- Suggestions: Char the cauliflower for extra flavour. Consider adding flatbreads or pita to complement the dish.
- Portions: Some felt the portion sizes could be more generous.
- Spice level: Opinions varied widely; adjust spices to personal preference.
