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Categories:
white bread milk onion garlic ground cumin ground coriander fresh coriander lemon egg olive oil salt ground pepper fresh ground pepper olive oil onion garlic O- cinnamon caster sugar bay leaves couscous lemon extra-virgin olive oil raisins nuts flat leaf parsley
Viewed: 64 - Published at: 6 years agoIngredients
- 4 medium slice white bread, crusts removed
- milk, for soaking
- 1 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 table spoon ground cumin
- 1 teaspoon ground coriander
- 500 g ground lamb
- 2 tablespoons of chopped fresh coriander
- 12 grated unwaxed lemon, zest of
- 1 medium egg, beaten
- 1 tablespoon olive oil, for frying
- salt ground pepper
- fresh ground pepper
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- o-g jar passata
- 1 small cinnamon stick
- 1 teaspoon caster sugar
- 2 bay leaves
- 250 g couscous
- 12 lemon, juice of
- 2 tablespoons of extra-virgin olive oil
- 50 g raisins
- 50 g toasted pine nuts
- 1 tablespoon chopped fresh flat leaf parsley
Method
- Sauce:.
- Heat the oil in an oven proof pan over a medium heat, add the onion and garlic and cook until just beginning to turn golden at the edges.
- Add the passata cinnamon sugar and bay leaves and season bring to the boil.
- Reduce heat and simmer gently for 10 minutes.
- Meatballs:.
- Preheat oven to 200c/400f/gas mark 6.
- Soak the bread in milk and gently squeeze out until dry.
- Whiz the onion and garlic in a food processor with the cumin and ground coriander, add the lamb fresh coriander lemon zest bread and beaten egg and season with salt and plenty of pepper.
- Mix again until well combined.
- Using wet hands roll the lamb mixture into 24 walnut sized balls.
- Heat 1 tablespoon of olive oil in a large frying pan and add half the meatballs, fry over a medium high heat until brown all over
- Remove from the pan with a slotted spoon and fry the remaining meatballs adding more oil if needed.
- Add all of the meatballs into the tomato sauce and place on the middle shelf of the oven for 20 to 25 minutes while you prepare the couscous.
- Cous cous:.
- Bring 400ml salted water to the boil in a medium sauce pan.
- Add the couscous and stir well then cover with a lid remove from the heat and leave for 5 minutes.
- Fluff the couscous with a fork and then add lemon juice oil raisins and pine nuts.
- Season, scatter with the parsley and serve immediately with the meatballs in tomato sauce.
