
Spiced lamb meatballs with sumac roasted cauliflower & pomegranate
Think about the best lamb kofte or kebabs you’ve ever had and you’ll have an idea of how flavoursome this dish is. The warming spices in the lamb work perfectly with the pomegranates and lemony cauliflower. Serve with flatbreads or cous cous.
Source: The Quick Roasting Tin
Ingredients
For the meatballs
- 400 g minced free-range lamb
- 1 small onion, roughly chopped
- 1 tsp mild chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp sea salt flakes
- 1 free-range egg
- 2 heaped teaspoons gram (chickpea) flour (optional)
- 15 g fresh mint leaves
For the rest
- 1 large cauliflower, cut into medium-sized florets, plus the leaves
- 3 heaped teaspoons sumac
- 2 tsp ground cumin
- 1 tsp sea salt flakes
- 1 tbsp olive oil
- 1 lemon, zest and juice
- 1 tbsp extra virgin olive oil
- 1 pomegranate, seeds only
- handful flat-leaf parsley leaves, chopped
- 1 tbsp pomegranate molasses (optional)