recipes
Moroccan-style lamb meatballs with pine nut couscous and pitta
Serves: 2-4
2016-11-24
Ingredients
For the meatballs
- 350g minced lamb
- 1 tsp garam masala
- ½ tsp cumin
- 1 lamb stock pot (Knorr)
- Salt and pepper
- 1 tbsp chopped parsley
- 1 egg yolk
- 3 tbsp dried breadcrumbs
For the sauce
- 1small onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 tin chopped tomatoes
- 1 tsp ginger
- ½ tsp cumin
- ½ tsp cinnamon
- ½ tsp garam masala
- ½ tsp dried chilli flakes
- Salt and pepper
- 1 tbsp honey
You will also need
- 150g plain yogurt (Benna)
- Juice ½ lemon
- Chopped parsley
- Warm pitta bread and couscous for serving
Method
Mix together all the meatball ingredients and season well with salt and pepper. Form into small balls and brown in a pan with a little olive oil for a few minutes. At this stage they do not nee to be cooked through. Remove from the pan, add in the onion and garlic and cook for 3 minutes. Add in the chopped tomatoes, spices, honey and season well with salt and pepper. Bring to the boil and reduce the heat before popping back in the meatballs and continue to cook for 10-15 minutes. When ready, serve into plates on top of the couscous with the warm pitta bread on the side. Mix together the plain yogurt with the lemon juice and drizzle over the top and finally sprinkle over some chopped parsley.
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