Moroccan meatballs made with spiced lamb served with herb cous cous. This was just shown on TV here in the UK and I thought I'd save it on here for future reference, looks yummy!
- 1 lb ground lamb
- 1⁄2 onion, finely chopped
- 2 tablespoons harissa
- 1 tablespoon dried breadcrumbs
- salt and pepper
- 2 tablespoons parsley, chopped
For the sauce
- 1 1⁄2 onions, finely chopped
- 4 garlic cloves, crushed
- 1 tablespoon fresh ginger, finely chopped
- 2 ounces dried apricots, chopped
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon coriander seed, crushed
- 1 (14 ounce) can chopped tomatoes
- 3⁄4 cup chicken stock
- 1 tablespoon honey
For the couscous
- 9 ounces couscous
- 1 3⁄4 cups chicken stock, hot
- flat leaf parsley
- fresh cilantro
- 1 lemon, juice
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 ounces toasted sliced almonds
- Combine lamb, onion, harissa and flat leaf parsley and season, roll into golf ball sized meatballs and fry off in medium hot pan until coloured.
- In a heavy based pan, fry the onion, garlic and ginger until softened, add the spices and cook for 1-2 minutes
- Add the tomatoes and apricots, then add the meatballs, top up with the stock and cover with a lid and cook for 30 minutes After 20 mins add the honey and season.
- Place the couscous in a bowl and pour over the boiling stock, cover with plastic wrap and leave to stand for 5 mins, fork through to separate the grains then add chopped herbs, toasted almonds, lemon juice ,olive oil and salt and pepper and mix.
- Serve with toasted pita bread.