Al'Fez Recipes
Moroccan Meatballs with Couscous
Ingredients
Recipe submitted by Lee Tunnicliffe
500g lean minced lamb
1 red onion, grated
2 garlic cloves, crushed
2cm chunk root ginger, grated
Pinch dried chilli flakes
2 tsp ground cumin
1 tsp ground cinnamon
Olive oil
2 cans plum tomatoes
200ml chicken stock
½ bunch coriander, chopped
1 Pack Al'Fez Couscous
Method
1. Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) 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 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.
3. 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.
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