Moroccan Lamb Meatballs with Pumpkin and Carrot Salad

Serves 4


  • 500g Lamb Mince
  • 1tsp crushed garlic
  • 1 tsp crushed ginger
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 cup mint leaves, finely chopped


  • 1 can chickpeas rinsed and drained
  • 2-3 medium carrots peeled and grated
  • 2 cups pumpkin peeled and cut to approximately 1cm dice
  • 2 Tablespoons currants
  • 1/4 cup flaked or slivered almonds (can also use pistachios)
  • 2 cups baby spinach leaves


  • 1/4 cup natural yoghurt
  • 2 tsp honey
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 Tablespoon lemon juice

Preheat oven to 200°C and line a baking tray with baking paper, lay the pumpkin in a single layer and drizzle with a small amount of olive oil. Bake for 15-20 minutes.

Combine the meatball ingredients in a bowl, mix well to combine and set aside.

Prepare the salad ingredients in a separate bowl. To prepare the almonds, toast in dry frypan over low to medium heat, shake the pan occasionally until they are lightly golden. Stir almonds into rest of salad, combine well then set aside.

Mix the dressing ingredients in a small jug or cup and set aside.

Roll teaspoons of mince into balls and cook in a dry frying pan over medium heat, turn several times during cooking until browned all over and no pink in the centre.

Divide the salad amongst four serving bowls, top bowls with meatballs then drizzle the dressing over and serve.

Alli Pollard – Goode Food & Nutrition (

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