Moroccan Lamb Meatballs With Harissa Couscous Recipes

Steps:

• For the sauce: Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon.
• For the meatballs: Preheat the oven to 500 degrees F. Soak the bread in just enough water to cover for 1 minute. Pour into a colander and let sit for 10 minutes. Squeeze all the excess water out.
• Meanwhile, gently cook the onions and garlic until translucent. Let cool, then transfer to a bowl. Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, chile powder, ginger and eggs and mix thoroughly.
• Portion and shape the mixture into 3 1/2-ounce balls. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides.
• Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil. Braise the meatballs in the oven until cooked through but not dry, 20 minutes.
• Let cool slightly, then serve.

Steps:

• Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
• Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.

Steps:

• The day before serving, season the meat heavily with salt and pepper, and sear it in a frying pan with one tablespoon of the oil. Then preheat the oven to 250 degrees. Put the meat in a pot, add a little water, and braise, covered, for about 2 hours, or until tender. Set aside to cool, and then refrigerate overnight.
• Also the day before serving, heat the remaining oil in another pot, and sauté the leek and the onions. When the onions are translucent, add the turnips, carrots, ginger, cinnamon, turmeric, ras el hanout, salt and freshly ground pepper to taste, and garlic. Cover the vegetables and spices with water, and simmer, covered, until the carrots are tender.
• The next day, cut the lamb into 2-inch chunks, and put it in the pot with the vegetables. Add the zucchini. Simmer slowly until the zucchini is just cooked but still bright green. Adjust seasonings, and stir in the harissa sauce. (I also serve more at the table, so that people can adjust the heat to their taste.)
• Stir together the harissa, couscous broth, salt and freshly ground pepper to taste, cinnamon, and Spanish pepper in a small bowl. Serve with the couscous.

Steps:

• Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand.
• Shape the mixture into 8 equal-size patties similar to hamburgers.
• Heat the oil in a nonstick skillet large enough to hold all of the patties. Two pans may be necessary.
• Add the patties to the skillet. Cook them over medium-high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side.

Steps:

• 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.

Steps:

• Combine lamb, onion, harissa and flat leaf parsley and season, roll into golf ball sized meatballs and fry off in medium hot pan until coloured.
• In a heavy based pan, fry the onion, garlic and ginger until softened, add the spices and cook for 1-2 minutes
• Add the tomatoes and apricots, then add the meatballs, top up with the stock and cover with a lid and cook for 30 minutes After 20 mins add the honey and season.
• Place the couscous in a bowl and pour over the boiling stock, cover with plastic wrap and leave to stand for 5 mins, fork through to separate the grains then add chopped herbs, toasted almonds, lemon juice ,olive oil and salt and pepper and mix.
• Serve with toasted pita bread.