Moroccan meatballs with herb couscous
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 500g lean minced lamb
- 1 red onion, grated
- 2 cloves garlic, crushed
- 2cm chunk root ginger, grated
- a pinch dried chilli flakes
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- olive oil
- 2 × 400g tins plum tomatoes
- 200ml chicken stock
- ½ bunch coriander, chopped
HERB COUSCOUS
- 200g couscous
- 50g butter
- 350ml chicken stock, boiling
- ½ bunch coriander, chopped
- ½ bunch parsley, chopped
Method
- STEP 1
Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) and form into little meatballs (you’ll make around 30).
- STEP 2
Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes. Add the tomatoes and stock and season. Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
- STEP 3
To make the couscous put in a bowl with the butter and some seasoning. pour over the chicken stock and cover with clingfilm. Leave for 10 minutes. stir the herbs through and serve with meatballs.