MOROCCAN MEATBALLS WITH HERB COUSCOUS

Moroccan Meatballs With Herb Couscous image

Provided by Baby Kato

Categories Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

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500 g minced lean lamb
1 red onion, grated
2 garlic cloves, crushed
2 cm fresh ginger, chunk root, grated
1/8 teaspoon dried chili pepper flakes
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 tablespoon olive oil
800 g plum tomatoes (2 x 400g tins)
200 ml chicken stock
1 cup fresh coriander, chopped
200 g couscous
50 g butter
350 ml chicken stock, boiling
1 cup fresh coriander, chopped
1 cup fresh parsley, chopped

Steps:

Meatballs:.
Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well.
Mix and form into little meatballs, should have around 30.
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.
Couscous:.
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.