Name: Moroccan meatballs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 500 gram lamb mince; 1/3 cup chopped mint leaves; 1/4 cup currants; 1/4 cup chopped toasted almonds; 2 green onions, chopped; 1 tablespoon chopped preserved lemon; 1 tablespoon moroccan seasoning; 1 red chilli, finely chopped; 2 tablespoon olive oil; hot tomato chutney, to serve; Minted couscous; 1 1/2 cup couscous; 1 1/2 cup boiling water; 1 pomegranate, seeds removed, strained; 1/4 cup mint leaves

Moroccan meatballs

Serves 6

Prep

15M

Cook

10M

Total

25M

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Ingredients

500 gram lamb mince

1/3 cup chopped mint leaves

1/4 cup currants

1/4 cup chopped toasted almonds

2 green onions, chopped

1 tablespoon chopped preserved lemon

1 tablespoon moroccan seasoning

1 red chilli, finely chopped

2 tablespoon olive oil

hot tomato chutney, to serve

Minted couscous

1 1/2 cup couscous

1 1/2 cup boiling water

1 pomegranate, seeds removed, strained

1/4 cup mint leaves

Method

1.In a large bowl, combine mince, mint, currants, almonds, onion, lemon, seasoning and chilli. Form heaped tablespoonfuls into balls; chill.

2.To make minted couscous, place couscous in a heatproof bowl. Add boiling water. Set aside, covered, 5 minutes, until liquid is absorbed. Fluff with a fork to separate grains. Mix seeds and mint through.

3.Heat oil in a large frying pan on high. Cook meatballs 6-7 minutes, turning, until golden brown and cooked through. Serve with couscous and chutney.

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Ingredients

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