Lamb, Moroccan Meatballs with Cous Cous

Moroccan meatballs with cous cous

Winter is creeping in and the annual yearning for red meat continues to escalate. Many meat dishes take a long time to prepare and to cook. It is nice then to have something which is quick, easy and tasty. This is tried and tested – a firm family favourite.

1lb lamb mince
1 teaspoon ground coriander
1 teaspoon ground cumin
1 medium onion, chopped finely
Parsley, finely chopped
Salt and ground black pepper
Some sunflower oil for frying
2 cloves of garlic, chopped finely
Tin of chopped tomatoes in own juice
1lb cous cous
1 tablespoon butter
1 tablespoon lemon juice

1. Mix meat, ½ tsp cumin, ground coriander, salt, pepper, half the chopped onion and half the chopped parsley
2. Make into small meatballs (size of walnuts)
3. Fry in the heated oil
4. Remove meatballs
5. Fry the rest of the onion and garlic in the same pan, coating with the mix
6. Add the rest of the cumin.
7. Add meatballs and toss completely in this mixture
8. Add the tin of tomatoes and remaining chopped parsley
9. Prepare the cous cous as per the instructions on the pack. I cover the bowl with cling film while the water or stock is being absorbed
10. Fluff up the cous cous, add the butter and mix throughly
11. Season with salt and pepper
12. Add in lemon juice into meatballs mixture just before serving.




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