Solo: Turmeric Lamb & Broccoli

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Solo: Turmeric Lamb & Broccoli

Sumac lamb meatballs with broccoli and courgette in a sour cream and turmeric sauce.

Ingredients to serve 1

  • ½ x onion – peel and chop finely
  • ½ clove x garlic – crush, peel and chop finely
  • 3g x thyme – leaves only, chop
  • ¾ tsp x sumac
  • 150g x lamb mince
  • ½ tsp x ground coriander
  • ½ tsp x ground turmeric
  • ¼ x broccoli – cut into small florets
  • 1 x courgette – cut into ½ cm slices
  • 30ml x water
  • 50ml x sour cream
  • ¼ x chilli – deseed and chop finely
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)


Step 1

Prepare all ingredients as indicated above.

Step 2

Meatballs: Place the lamb mince in a large bowl and mix in the garlic, thyme, sumac and half the onion (save the other half of the onion for the sauce). Season generously with salt and pepper. Roll into meatballs (about 1 ½ tbsp of mixture per ball). Drizzle some olive oil in a pan on a medium – high heat. When the oil is hot, fry the meatballs until browned and cooked through (about 10-15 minutes). Keep shaking the pan so they colour on all sides, they can be slightly pink on the inside). When cooked, set aside on a plate.

Step 3

For the sauce: Using the same pan, fry the rest of the onion for about 5 minutes until soft (add some more olive oil if you need). Add the ground coriander, turmeric, and some salt and cook for another 1 minute. Add the broccoli, courgette and water and cook for 4-5 minutes until the vegetables are cooked, but still have a slight bite. Mix the sour cream in thoroughly, adding a little more water if the sauce is too thick. Once the sour cream is well mixed through and warm, add the lamb meatballs back in and gently stir them through, being careful not to break up the meatballs.

Step 4

Serve lamb meatballs, courgette and broccoli topped with some fresh chilli and a fresh grind of black pepper. Enjoy!