Moroccan Meatballs With Herb Couscous
This aromatic lamb meatball tagine is a flavorful and comforting dish that will fill your home with delicious scents. The tender meatballs are simmered in a fragrant tomato sauce with warming spices like cumin and cinnamon, creating a rich and satisfying meal. Served with fluffy couscous and fresh herbs, this dish is perfect for a cozy dinner any night of the week.
— Constant Cookbook
Ingredients
- 500g lean minced lamb
- 1 red onion , grated
- 2 garlic cloves , crushed
- 2cm chunk root ginger , grated
- a pinch dried chilli flakes
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- olive oil
- 2 x 400g tins plum tomatoes
- 200ml chicken stock
- ½ bunch coriander , chopped
- 200g couscous
- 50g butter
- 350ml chicken stock , boiling
- ½ bunch coriander , chopped
- ½ bunch parsley , chopped
Instructions
- Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.
- Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.
Yield
Serves 4
Nutrition
- Calories: 388 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.58 milligram of sodium
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