Ingrédients

• 300g lean ground lamb
• 150g quinoa
• 1 large sweet potato (approx. 300g)
• 2 medium carrots (approx. 200g)
• 1 small onion
• 2 cloves garlic
• 15g fresh parsley, chopped
• 10g fresh mint, chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/2 tsp turmeric
• 2 tbsp olive oil
• 1 lemon
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. Chop the sweet potato and carrots into 2cm cubes, toss with 1 tbsp olive oil, salt, and pepper on a baking tray. Roast for 25-30 minutes until tender and slightly caramelized.
2. 2.While the vegetables roast, rinse the quinoa thoroughly. In a medium saucepan, add the quinoa, 300ml of water, the turmeric, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until all the water is absorbed. Let it stand covered for 5 minutes, then fluff with a fork.
3. 3.Finely chop the onion, garlic, parsley, and mint. In a mixing bowl, combine the ground lamb, half of the chopped onion and garlic, half of the fresh herbs, cumin, coriander, and cinnamon. Season generously with salt and pepper.
4. 4.Mix the meatball ingredients gently with your hands until just combined. Form the mixture into 8-10 small meatballs.
5. 5.Heat the remaining 1 tbsp of olive oil in a large frying pan over medium-high heat. Carefully place the meatballs in the pan and cook for 8-10 minutes, turning regularly, until browned on all sides and cooked through.
6. 6.To serve, divide the spiced quinoa between two plates. Top with the roasted root vegetables and the lamb meatballs. Garnish with the remaining fresh parsley and mint, and finish with a generous squeeze of fresh lemon juice.

Informations nutritionnelles

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