Moroccan Meatballs With Herb Couscous - cooking recipe

Ingredients

Meatballs
500 g minced lean lamb
1 red onion, grated
2 garlic cloves, crushed
2 cm fresh ginger, chunk root, grated
1/8 teaspoon dried chili pepper flakes
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 tablespoon olive oil
800 g plum tomatoes (2 x 400g tins)
200 ml chicken stock
1 cup fresh coriander, chopped
Herb couscous
200 g couscous
50 g butter
350 ml chicken stock, boiling
1 cup fresh coriander, chopped
1 cup fresh parsley, chopped

Preparation

Meatballs:
Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well.
Mix and form into little meatballs, should have around 30.
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.
Couscous:
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.