MG's Lamb Couscous with Meatballs

WHAT YOU'LL NEED

250 grams of minced lamb
I red chilli or chilli flakes
I garlic clove
1 egg
Olive oil
Ras Al Hanout spice
Fresh coriander

For the couscous
1 red pepper
Green beans
Chicken stock
1 onion
Paprika

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Mix the lamb with a teaspoon of Ras Al Hanout (available in supermarkets), one chopped chilli (or half a teaspoon of chilli flakes), and the chopped garlic clove. It's best to do this by hand so that you get a feel for the consistency of the meat. Add a generous sprinkling of breadcrumbs and crack one egg into the bowl. Mix well until all the egg is absorbed. It shouldn't be too wet or sticky. If it is, just add more breadcrumbs.

Once the mixture is ready you need to roll it into meatballs. They can be big or small, just make sure they are all the same size. Roll them between the palms of your hands to get the best results....oh, and don't forget to add some salt to the mixture.
Here's what they should look like....

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Drizzle some olive oil into a frying pan and get on with preparing the couscous while it heats up.

Chop the onion, the pepper, and the green beans. Fry them all in about a tablespoon of olive oil in a deep saucepan, stirring frequently over medium heat. Add salt, Pepper, paprika until the mixture is beginning to stick to the bottom of the pan.

Pour in about 100 grams of couscous in small batches, catching the vegetables and the spices and colouring the couscous as it goes.

Once it's a thick and rather gloopy consistency add enough boiling water to cover it, drop in a chicken stock cube, cover and leave to simmer on low heat.
After about five minutes the water will be absorbed and it should look like this.

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Meanwhile fry the meatballs in the hot oil, turning them regularly to ensure they don't burn. Add some freshly chopped coriander to the pan as they are frying. And a bit of ground black pepper.

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The finished article should be a very pleasing, slightly spicy dish that will serve up to four people......

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Enjoy with a nice
chilled rose!