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Moroccan Meatballs With Herb Couscous

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Ingredients
  Lean minced lamb 500 Gram
  Red onion 1 , grated
  Garlic 2 Clove (10 gm), crushed
  Ginger root 3⁄4 Inch, chunk, grated
  Dry red chili flakes 1 Pinch
  Ground cumin 2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Tinned plum tomatoes 800 Gram (2 X 400G Tins)
  Chicken stock 200 Milliliter
  Coriander 1⁄2 Cup (8 tbs), chopped (1/2 Bunch)
For herb couscous
  Couscous 200 Gram
  Butter 50 Gram
  Chicken stock 300 Milliliter (Boiling)
  Parsley bunch 1 Ounce, chopped
Directions

MAKING
1. In a large mixing bowl, mix with your hand the lamb with onion, half the garlic, half the ginger and half the spices.
2. Shape mixture into marble size meatballs.

FINALIZING
3. In a large non-stick skillet, heat olive oil.
4. Fry the meatballs in batches, until evenly browned.
5. Using a slotted spoon, remove onto a plate.
6. To the same pan, add remaining garlic, ginger and spices, sauté for 2 minutes.
7. Add the tomatoes, salt and pour in stock.
8. Simmer sauce for 10 minutes.
9. Return meatballs and continue simmering for 20 minutes until sauce is thickened.
10. Finally scatter chopped coriander and gently stir in.
11. To make the couscous, in a large bowl, combine couscous with butter and seasoning.
12. Pour hot chicken stock over the couscous.
13. Cover bowl and stand for 10 minutes.
14. Stir in the herbs.

SERVING
15. Make a bed of couscous on dinner plate.
16. Spoon the meatball and sauce over it.
17. Garnish with left over coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Main Dish
Method: 
Simmering
Dish: 
Dry Curry
Ingredient: 
Lamb
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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