I had some lamb mince in the freezer that I'd bought on a whim when I saw it at Coles. I had originally thought I'd have a go at making Lamb Koftas, but I googled Lamb Mince and came up with a recipe for Moroccan Lamb Meatballs with Couscous and decided the Lamb Koftas could wait.
Over the years I have clipped many a meatball recipe, thinking that I'd give them a go but always shied away thinking there was too much work involved with the mixing, rolling, browning & all that jazz. After my first attempt at this recipe I realised that this was not the case... I found this to be no more complicated than a bolognaise sauce & actually quicker, the cooking time is definitely faster.
As usual, I have tweaked the original, partly due to absence of ingredients in my fridge/pantry!
This one received a BIG Mr BE thumbs up and will be joining in on our 'usual rotation'. We could not however convince Mini Man to actually taste this (as usual) but he did push it around the plate enthusiastically and enacted some rather dramatic 'fake' chomping actions with spoonfuls... maybe next time some will make it down the hatch?! I live in hope!!
(Original recipe credit: taste.com.au | Moroccan lamb meatballs with couscous)
What's in it...
- 500g lamb mince
- 1 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 small white onion, coarsely grated
- salt & ground black pepper , to taste
- 2 tbs vegetable or canola oil
- 2 tsp minced garlic
- 2x 400g cans diced tomatoes
- 1tsp ground cumin
- Juice of 1 small lemon
- 1 cup couscous
- 1 tsp ground cumin
- Zest of 1 small lemon
- 1tbs finely chopped fresh mint
- 1 1/2 cups boiling water
- 1 tbs butter, softened
Put it all together...
- Combine the mince, 1 tsp cumin, 1 tsp coriander , onion, salt & pepper in a bowl and mix thoroughly.
- Roll the mixture into small balls, approximately the size of a walnut.
- Heat the oil in a large frying pan over medium heat and add the meatballs, cook for 2-3 minutes or until browned. Set aside to drain on paper towel.
- Remove the excess oil from the pan. Add the garlic and cook briefly.
- Add the tomatoes, 1 tsp cumin, and salt & pepper to taste.
- Bring the mixture to the boil and simmer for 2 minutes.
- Return the meatballs to the pan, cover & cook for 4-5 minutes or until meatballs are cooked.
- Stir the lemon juice through the mixture & serve on the prepared couscous, with greens (we had broccoli, beans & wilted baby spinach) or other steamed vegetables of your choice.
- Place the couscous in a heat proof bowl.
- Add the cumin, lemon zest & chopped mint & combine.
- Pour boiling water over the couscous, mix with fork, cover & set aside to absorb.
- Once absorbed, stir with a fork to break up the grains, stir through the butter & season to taste with salt.
|I was so busy cooking this one that I forgot to take any progress shots!|