McGivern family recipes

Moroccan lamb meatballs

Name: Moroccan lamb meatballs
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Lamb
Ingredients: 2 tsp cumin seeds; 2 tbsp coriander seed; 50g breadcrumbs; 1 garlic clove crushed; 500g lamb mince; juice 1 lemon; 1 egg lightly beaten; 20g pack mint most leaves chopped; 2-3 tbsp sunflower oil; 150ml natural yogurt to serve; 300g couscous; 50g butter; 2 tbsp harissa - shop-bought or see below, to serve; Greek yoghurt

Lamb

4 servings

porties

35 minutes

actieve tijd

1 hour 30 minutes

totale tijd

Begin met koken

Ingrediënten

2 tsp cumin seeds

2 tbsp coriander seed

50g breadcrumbs

1 garlic clove crushed

500g lamb mince

juice 1 lemon

1 egg lightly beaten

20g pack mint most leaves chopped

2-3 tbsp sunflower oil

150ml natural yogurt to serve

300g couscous

50g butter

2 tbsp harissa - shop-bought or see below, to serve

Greek yoghurt

Instructies

Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.

Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.

Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.

Voedingswaarde

Portiegrootte

Calorieën

651

Totale vet

37 g

Verzadigd vet

16 g

Onverzadigd vet

Transvet

Cholesterol

Natrium

0.84 mg

Totale koolhydraten

50 g

Voedingsvezels

Totale suikers

2 g

Eiwit

33 g