Our Shop is closed now for Easter break. Look out for our re-opening with fresh new dishes for Spring menu, and new goodies for the Essentials collection. Please stay tuned via our social media accounts, of through the mailing list.

Lamb kofte meatballs 650g – serves two

£14.00

Minced shoulder of lamb meatballs with Moroccan spicing and herbs in a lightly curried tomato sauce with peas and more herbs. Kofte are found from Morocco to Bangladesh and always involve mince spiced lamb. Sometimes skewered and grilled as kebabs, sometimes baked in a naan and most commonly as here in the shape of meatballs simmered in a sauce.

Little Tip

Serve with boiled Basmati rice, a lemon wedge and some harissa to add at the table for those who like more spicy heat.

Ingredients

Minced shoulder of lamb (28%), chopped tomatoes, onion, peas, breadcrumbs (wheat flour), water, tomato concentrate, eggs, rapeseed oil, garlic, mint, parsley, coriander, ras el hanout (paprika, sugar, coriander seeds, cumin seeds, salt, black pepper, chilli flakes, cinnamon, fennel seeds, pimento, dried shallots, turmeric, cardamom, mace, pink peppercorns, rose petals, black onion seeds, ginger, nutmeg, clove, galangal, star anise), salt, sugar, harissa (red pepper, rapeseed oil, dried red bell pepper, chilli purée, dried crushed chilli, salt, concentrated lemon juice, smoked paprika, garlic purée, rose petal, colour: paprika extract, smoked chilli, cumin, coriander, caraway seed, clove), black pepper, black peppercorns, coriander seeds, cumin seeds, Kashmiri chilli powder, cinnamon powder, turmeric powder, ground clove, ginger.

Allergens

See ingredients in bold.

Storage

Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.

Cooking

Transfer to an oven-proof dish adding two tablespoons of water to loosen the sauce, spooning it over the meatballs then cover loosely with foil. Heat oven to 175C and bake the lamb meatballs until they are piping hot and the sauce is bubbling and beginning to darken.

EASTER BREAK!

We’re taking a little break over Easter.

The kitchen and delivery teams have been working flat out since the beginning of the year and they need a well earned rest.

We’ll be sending out an email to you all in the next week or so with our re-opening dates so stay tuned.

Oh, and if you’re going out to a restaurant after the 12th then savour the delights of dining out again. But don’t forget about us!