Elena and I made this for my fam as I have been eating at Leon a bit and their stuff is pretty good. This was lovely and is based on a recipe I found on "Olive Magazine". Give it a go.
For the meatballs
For the couscous
Method
Pop the lamb, red onion, garlic, ginger, chilli flakes, cumin and cinnamon in a large bowl and squeeze together with your hands. Season. Make into balls.
Fry the balls for about 2 mins each in some oil in a frying pan. Suggest you start with one or two to work out how fast they cook before bunging them all in in one go! Can get a bit hectic!
Take out each ball as you do it and put on a plate.
When they’re all done, add the tinned plum tomatoes and chicken stock to a large pan (with a lid) and poke at the tomatoes to break them up a bit (they should remain chunky though). Bring to the boil.
Now cook for 18 mins then add in the coriander and let it sit for 1 or 2 mins.
NB. Make the couscous at about 16 mins in so that it has time to cook but not get cold.
For the couscous
Pop the couscous in a bowl, add the butter and pour over the stock. Add the chopped coriander. Cover with a plate (so it is sealed) and let it sit for 8 mins. The couscous should end up being soft. Stir it about with a fork.
Chuck some chopped tomatoes and cucumber in the couscous (perhaps add more butter).
Serve with green salad with spring onions.
Fab.
- Lean minced lamb 500g
- 1 red onion, finely chopped or grated
- 2 cloves of garlic, finely chopped
- 2cm root ginger, finely chopped or grated
- Dried chilli flakes a pinch
- 2 tsp of ground cumin
- 1 tsp ground cinnamon
- 2 tins of plum Tomatoes
- 200ml chicken stock, one cube
- Coriander, handful
For the couscous
- 500g couscous
- Huge knob of butter
- 750ml chicken stock
- Handful of coriander
- 2 tomatoes, chopped
- Large hunk of cucumber
Method
Pop the lamb, red onion, garlic, ginger, chilli flakes, cumin and cinnamon in a large bowl and squeeze together with your hands. Season. Make into balls.
Fry the balls for about 2 mins each in some oil in a frying pan. Suggest you start with one or two to work out how fast they cook before bunging them all in in one go! Can get a bit hectic!
Take out each ball as you do it and put on a plate.
When they’re all done, add the tinned plum tomatoes and chicken stock to a large pan (with a lid) and poke at the tomatoes to break them up a bit (they should remain chunky though). Bring to the boil.
Now cook for 18 mins then add in the coriander and let it sit for 1 or 2 mins.
NB. Make the couscous at about 16 mins in so that it has time to cook but not get cold.
For the couscous
Pop the couscous in a bowl, add the butter and pour over the stock. Add the chopped coriander. Cover with a plate (so it is sealed) and let it sit for 8 mins. The couscous should end up being soft. Stir it about with a fork.
Chuck some chopped tomatoes and cucumber in the couscous (perhaps add more butter).
Serve with green salad with spring onions.
Fab.
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