Moroccan Lamb Meatballs with Cauliflower Mash and Salsa Verte

Steps

1. Bring a large pot of salted water to the boil. Prep and cook mash Peel and dice potatoes 2cm, cut cauliflower into large florets, dice parsnip 1cm. Add veggies to pot and cook for about 15 minutes, until tender. Drain well and return to pot with butter, milk and salt. Mash well and season with pepper. Set aside, covered to keep warm.
2. Prep meatballs Combine lamb, breadcrumbs, meatball spice mix, egg, raisins and salt in a large bowl and mix well to combine. Using clean, damp hands, roll into golf ball-sized balls. Set aside.
3. Cook meatballs Heat a drizzle of oil in a large fry-pan on medium heat. Cook meatballs for about 8 minutes, until brown. Turn to ensure even cooking. While meatballs cook, finely dice courgettes.
4. After 8 minutes, add courgettes and flour to pan and cook for about 1 minute, until fragrant. Add stock and cook for a further 1 minute, until courgettes are tender, meatballs are cooked and sauce has thickened. Season to taste.
5. To serve, divide cauliflower mash between plates and top with meatballs and courgette. Top with a dollop of green sauce and sprinkle with almonds.