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Smokey Venison Meatball Stew with Dill Yoghurt & Carrot
British venison makes the juiciest meatballs. Here we simmer it in a richly spiced tomato sauce, then serve with paprika-dusted carrot fries and garden-fresh herbs. A drizzle of harissa adds gentle, fruity spice.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 253g bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 1 handful of fresh dill
- 2 garlic clove
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 200g passata (tomatoes, salt, citric acid)
- 2 carrot
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 1 tsp smoked paprika
- 1 onion
- 1 pepper
- 280g British venison mince
Nutritional Information
Calories: 591
Protein: 46g
Carbs: 48g
Fat: 22g
Ingredients
- 1 tsp smoked paprika (use half)
- 1 pepper (use half)
- 1 tbsp Middle Eastern spice mix (use half) (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 1 onion (use half)
- 2 carrot
- 1 handful of fresh dill (use half)
- 140g British venison mince
- 2 garlic clove
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 230g lentils (use half) (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 200g passata (use half) (tomatoes, salt, citric acid)
Nutritional Information
Calories: 578
Protein: 43g
Carbs: 55g
Fat: 21g
Smokey Venison Meatball Stew with Dill Yoghurt & Carrot
British venison makes the juiciest meatballs. Here we simmer it in a richly spiced tomato sauce, then serve with paprika-dusted carrot fries and garden-fresh herbs. A drizzle of harissa adds gentle, fruity spice.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Cut the carrots into batons and place on a lined baking tray. Bake for 18-20 mins, until soft and golden.
- Place the venison in a bowl and mix with half the middle eastern spice mix. With wet hands, shape into 10 meatballs. Heat a large non-stick frying pan with 1 tsp oil on medium heat. Once the pan is hot, add the meatballs and cook for 5 mins.
- Meanwhile, finely dice the onion and garlic. Dice the pepper into 1cm cubes. Drain and rinse the lentils. Once golden, transfer the meatballs to a plate and set aside.
- Reheat the pan with 1 tsp oil on medium heat. Once hot, add the garlic, pepper and onion and cook for 6-8 mins until softened. Add the remaining spice mix and stir for 1 min. Add the lentils and passata, then rinse out the carton with 300ml water (150ml for 1 person) and add to the pan. Return the meatballs to the pan, bring to the boil, then simmer for 15 mins, until cooked. Season with salt and pepper.
- Meanwhile, mix the carrots with a pinch of sea salt, black pepper and the paprika. Return to the oven and roast for another 2 mins. Pick the dill from the stalks and roughly chop, then place in a small bowl. Add half the yoghurt and mix. In a separate bowl, mix together the harissa and 1 tbsp water.
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside. Cook for longer if necessary. Serve the spiced meatball stew with the paprika carrots and dill yoghurt. Drizzle over the harissa and garnish with the remaining herbs.
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