Prep 20 min • Cook 30 minutes • Serves 4

Lemon Tahini Beef Meatballs


454g (1 lb) New Zealand Springvale Beef Ground Beef
1 small yellow onion, peeled and finely minced (or grated)
3 cloves garlic, peeled and minced
¼ cup panko or unseasoned breadcrumb
1 large egg, beaten
2 tbsp fresh parsley, finely chopped
2 tbsp fresh mint, finely chopped
1 tsp ground cumin
generous pinch each of ground allspice, sea salt and freshly ground black pepper
¼ cup water
2 tsp freshly squeezed lemon juice
1 tsp baking soda
Olive oil to sauté meatballs

Lemon Tahini Sauce
2/3 cup tahini
1 small lemon, juiced
Salt and freshly ground black pepper to taste

Garnish 1 tbsp toasted pine nuts (optional)


In a medium bowl combine beef, onion, garlic, panko, egg, parsley, mint, cumin, allspice, salt, and pepper; in a separate small bowl stir together water, lemon juice and baking soda; pour over beef mixture and mix with a wooden spoon, or your hands to combine, cover and refrigerate for 2 hours or overnight

Remove beef mixture from refrigerator and form into 1” balls, preheat a large non-stick skillet with a drizzle of olive oil; add meatballs and cook over medium heat until all sides are browned and cooked through

To make sauce – whisk together tahini and lemon juice; season with salt and pepper to taste, add a drop of water if mixture is too thick

Pour onto meatballs in skillet, garnish with additional mint and parsley, sprinkle with pine nuts (optional) and serve



Prep 10 minutes • Cook 5 minutes • Serves 2-4

Middle Eastern Beef Skewers


800g (approx. 1 ¾ lbs) New Zealand Springvale Beef cubes or Steak cut into 1” cubes
½ cup olive oil
1 tbsp vinegar
1 tsp ground cumin
1/2 tsp each ground coriander and paprika
2 cloves garlic, peeled and minced


Combine all ingredients in a large resealable bag or a covered glass bowl, refrigerate overnight

Remove meat from refrigerator and thread onto skewers

Coat the grates of your grill with cooking spray and grill on all sides until meat reaches desired doneness

Serve with lemon wedges and warmed pita bread



Prep 5 minutes • Cook 1 hour • Serves 4


800g (approx. 1 ¾ lbs) New Zealand Springvale Beef cubes or Steak cut into 1” cubes
1 tbsp canola oil or ghee
1 large or 2 small yellow onions, peeled and finely chopped
3 cloves garlic, peeled and minced
1 tbsp fresh ginger, peeled and minced
1 tbsp garam masala
1 tbsp ground cumin
1 tsp ground turmeric
1 tsp red chili flakes (may be adjusted according to your heat preference)
4 large tomatoes, diced
1 tbsp smooth mango chutney (optional, but is delicious)
¼ cup fresh cilantro (coriander)
Salt and freshly ground black pepper


Add canola oil or ghee to a large saucepan, bring to medium high heat

In batches, brown cubes of beef on all sides and add to a bowl; set aside

Add onions to the saucepan and cook until soft and slightly browned

Add garlic, ginger, garam masala, cumin, turmeric, and chili flakes; stir until

Stir in beef cubes and tomatoes; add just enough of water to cover the beef

Cover and cook over medium heat for approximately 1 hour or until the meat
is tender

Stir in chutney (optional), pour curry into bowls and top with cilantro