Moroccan lamb meatballs with harissa & couscous
Moroccan lamb meatballs with harissa & couscous might be just the main course you are searching for. This recipe makes 4 servings with 892 calories, 35g of protein, and 51g of fat each. For $3.44 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 197 people have tried and liked this recipe. Head to the store and pick up breadcrumbs, sunflower oil, coriander seeds, and a few other things to make it today. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. With a spoonacular score of 76%, this dish is solid. Similar recipes are Harissa moroccan meatballs, Moroccan Spiced Lamb with Harissa, and Hot harissa lamb with couscous.
Servings: 4
Preparation duration: 35 minutes
Cooking duration: 20 minutes
Ingredients:
50g breadcrumbs
50g butter
2 tbsp coriander seeds
300g couscous
2 tsp cumin seeds
1 egg, lightly beaten
1 garlic clove, crushed
juice 1 lemon
500g lamb mince
20g pack mint, most leaves chopped
150ml natural yogurt, to serve
2-3 tbsp sunflower oil
Equipment:
frying pan
mortar and pestle
Cooking instruction summary:
Heat a heavy-based pan over a lowheat. Add the spices to the pan thentoast for 2-3 mins until fragrant. Crushusing a pestle and mortar. Set aside.Mix the breadcrumbs with 2 tbsp waterand the garlic and stir well. Add the lamb,lemon juice, crushed spices, egg most ofthe mint. Season well. Mix well thenshape into 16 balls. Chill for a good 30 mins.Heat the oil in a frying pan. Fry the ballsfor 6-7 mins, turning now and then, untilgolden brown and cooked. Keep warm.Put the couscous in a large heatproofbowl, then rub in the butter and harissa.Pour over 400ml boiling water, cover andleave for 10 mins. Fluff up and season.Shred the remaining mint, then mixthrough. Serve with harissa and yogurt.
Step by step:
1. Heat a heavy-based pan over a lowheat.
2. Add the spices to the pan thentoast for 2-3 mins until fragrant. Crushusing a pestle and mortar. Set aside.
3. Mix the breadcrumbs with 2 tbsp waterand the garlic and stir well.
4. Add the lamb,lemon juice, crushed spices, egg most ofthe mint. Season well.
5. Mix well thenshape into 16 balls. Chill for a good 30 mins.
6. Heat the oil in a frying pan. Fry the ballsfor 6-7 mins, turning now and then, untilgolden brown and cooked. Keep warm.
7. Put the couscous in a large heatproofbowl, then rub in the butter and harissa.
8. Pour over 400ml boiling water, cover andleave for 10 mins. Fluff up and season.Shred the remaining mint, then mixthrough.
9. Serve with harissa and yogurt.
Nutrition Information:
