Moroccan Lamb Meatballs
Nutrition per serving
|Login||Green Onions/Spring Onions or Scallions (including tops and bulb)|
|Login||Chopped Tomatoes (canned)|
|Login||Chicken Stock Cube|
|Login||Cilantro (Coriander) leaves|
|Login||Dried Apricot Halves|
- Peel/finely chop the garlic, onion, celery and carrot.
- Peel/chop the parsnip into 2cm cubes.
- Coarsely chop the apricots.
- Finely chop the spring onions into ½ cm rounds.
- Roughly chop the coriander.
- In a non-stick pan, heat ½ a tbsp of olive oil over medium-low heat. Add the garlic, onion, celery, carrot, parsnip and gently cook for 5 minutes.
- Add half the Kabsa spice with a pinch of salt, the apricots and stir to combine everything together. Place a lid on the pan and cook for 3 minutes until softened. Stir in the tinned tomatoes with 100ml of water and gently simmer for 10 minutes until thickened.
- Meanwhile, to make the meatballs, in a mixing bowl, add the mince with the spring onions, the remaining Kabsa spice, a pinch of salt and pepper and mix well to combine. Take a tsp of the mixture at a time and roll into balls until all the mince is used.
- In a non-stick skillet, heat ½ a tbsp of olive oil over medium-high heat. Add the meatballs and cook for a few minutes on each side until browned. Transfer to a kitchen paper lined plate to drain off the excess oil.
- To make the couscous, bring 80ml of water to boil. Add the stock pot and stir to dissolve. Add the couscous, cover with a lid, remove from heat and set aside for 10 minutes until the granules have absorbed all the liquid. Fluff the cooked couscous with a fork to separate the grains
- Place the meatballs into the vegetable stew and gently stir to coat.
- Serve the meatball stew on top of the couscous with the chopped coriander sprinkled over the top.