Recipe: Moroccan Meatballs with herby couscous

22 Jan

Friday night scoffs.

On a cold London night, when it’s grey and there’s drizzle in the air, it’s good to eat something that evokes a distant land heavy with spices,  lively bazaars and exotic ladies… and sometimes it’s just great to eat meatballs!! This dinner takes about an hour and it’s super fun and easy to make. This is good for for hungry bellies.

To buy:

*500g lean minced lamb   *1 red onion v.finely chopped   *2 garlic cloves v.finely chopped   *a large chunk of ginger finely sliced   *a large pinch of dired chilli flakes   2tsp ground cumin   *1tsp ground cinnamon   *large glug of olive oil   *pinch of brown sugar   *2x400g tins of plum tomatoes   *2ooml chicken stock   *small bunch of chopped coriander.   For the cous cous: *200g cous cous   *50g butter   *350ml chicken stock   *small bunch of chopped coriander   *small bunch of chopped parsley.

1. Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix with clean hands – don’t be scared, it’s easy – and form into little meatballs (you’ll make around 30).

2. Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop the meatballs out and place on some kitchen-roll and set aside.  Then add the rest of the garlic, ginger and spices and cook for about 2 minutes. Add the tomatoes and stock and season. Add a generous pinch of sugar and extra spices to taste.  Simmer for 10 minutes, then return the meatballs to the pan and cook for another 20 minutes until sauce is thickened. When it begins to look a bit gloopy, stir in the coriander.

3. To make the couscous put it in a bowl with the butter and loads of salt and pepper. Pour over the chicken stock and cover with clingfilm. Leave for 10 minutes. Stir the herbs through.

4. Serve the cous cous with meatballs.

This recipe is taken from the goodfood one and jazzed up just a touch. Perfect for simple suppers and really very good.


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