“Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you’ll really get into it. It’s fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook this recipe it might take a little longer, but that’s OK, it’s not a race. Once you embrace that and get into the spirit of the shortcuts and tips that I’ve given you, you’ll definitely start knocking this recipe out of the park in 15 minutes. Good luck! ”
Get your ingredients out, then boil the kettle and place a large frying pan on a medium heat and a large lidded pan on a medium-high heat.
Mix 400g of lean lamb mince in a bowl with salt, pepper and 1 heaped teaspoon of garam masala.
Divide into 4, then roll each piece into 4 balls with wet hands, placing them in the frying pan as you roll them and adding 1 tablespoon of olive oil. Toss regularly until dark golden all over.
Put 1 pinch of saffron into a cup, just cover with boiling water and leave to soak.
Finely slice ½-1 fresh red chilli, 2 trimmed spring onions and the stalks from ½ a bunch of coriander (reserving the leaves), put them into the large pan with 1 tablespoon of olive oil, then squash in 2 cloves of unpeeled garlic through a garlic crusher.
Fry for 40 seconds, then add the saffron and its soaking water, 1 x 400g tin of drained chickpeas and 350g of passata, cover and bring to the boil.
In a small dish, swirl 1 heaped teaspoon of harissa through 4 heaped tablespoons of natural yoghurt.
For the salad, roughly chop and mix ½ a cucumber, 2 little gem lettuces, 1 bunch of radishes and 2 ripe tomatoes on a board. Add 1 tablespoon of extra virgin olive oil and the juice of 1 lemon, then season to taste.
Loosen the sauce with a splash of water if needed, then pour into the meatball pan and season to taste.
Microwave (800W) 8 small wholewheat tortillas for 45 seconds.
Serve it all with orange wedges and a scattering of coriander leaves.