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Lamb Meatballs, Minty Pea Houmous and Flatbreads

Lamb Meatballs, Minty Pea Houmous and Flatbreads
4.6 53 ratings
Prep. 25 min
Total 1 h 15 min
6 portions
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Ingredients

Pickled Red Cabbage
  • red wine vinegar
    125 g
  • caster sugar
    10 g
  • fine sea salt
    10 g
  • red cabbage cored, cut in pieces (5 cm)
    250 g
Pea Houmous
  • water
    500 g
  • frozen peas
    125 g
  • fresh mint leaves only
    5 g
  • olive oil
    40 g
  • fine sea salt
    1 tsp
  • ground black pepper
    1 pinch
  • tahini (see tip)
    3 Tbsp
  • lemon juice
    30 g
  • tinned chickpeas drained, rinsed (1 x 400 g tin)
    240 g
Tahini Yoghurt Sauce
  • plain yoghurt (see tip)
    100 g
  • tahini
    60 g
  • fine sea salt
    ¼ tsp
  • lemon freshly squeezed juice only
    1
Meatballs
  • garlic cloves
    2
  • lamb mince
    800 g
  • medium eggs
    2
  • fine sea salt
    2 tsp
  • smoked paprika
    2 tsp
  • ground cinnamon
    ½ tsp
  • ground cumin
    ½ tsp
Flatbreads
  • plain yoghurt
    250 g
  • baking powder
    1 tsp
  • fine sea salt
    1 tsp
  • caster sugar
    ½ tsp
  • strong white bread flour plus extra for dusting
    175 g

Difficulty

medium

Nutrition per 1 portion

Sodium 2326 mg
Protein 41 g
Calories 3765 kJ / 900 kcal
Fat 53 g
Fibre 7.5 g
Saturated Fat 18 g
Carbohydrates 58 g

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