I decided to try a new recipe which I found off one of my favourite food websites: BBC Good Food. This is actually the first time that I have ever tried to make meatballs (of any variety) and I was nervous that they would all break up in the sauce with too much stiring. But it all turned out beautifully and I was really pleased with the result. I would definately recommend for anyone to give this a go, and I will definately be making this again.
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
HERB COUSCOUS
200g couscous
50g butter
350ml chicken stock , boiling
½ bunch coriander , chopped
½ bunch parsley , chopped
Method:
1.Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) and form into little meatballs (you'll make around 30).
2.Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes. Add the tomatoes and stock and season. Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
3.To make the couscous put in a bowl with the butter and some seasoning. Pour over the chicken stock and cover with clingfilm. Leave for 10 minutes. Stir the herbs through and serve with meatballs.
Top Tip: I added flaked almonds to the couscous and it added a lovely crunch to the whole thing.
Enjoy!
xxx
