MOROCCAN LAMB MEATBALL & CHICKPEA TAGINE

For this dish we've created a super simple recipe that brings together all that’s good about Moroccan cooking, in just 30 minutes! Be sure to buy premium grade lamb mince, a good quality Moroccan spice mix, we suggest Sami's Kitchen. A killer one pot dish.

30 Minutes. Sugar Free. Dairy Free. 

Serves 2.

Ingredients
400g lamb mince
1 small brown onion
3 tablespoons breadcrumbs
3 garlic cloves
2 tablespoons Sami's kitchen mince spice
1 free range egg
1 large carrot
125g green beans
1 tinned cherry tomatoes
1 tinned chickpeas

Make meatballs
In a bowl, combine the lamb, finely diced onion, breadcrumbs, crushed garlic, HALF of the spice, egg yolk (discard the white), salt and pepper. Using your hands to mix well. Wet your hands and roll the mix into small golf balls. Heat a medium to large pot with a tight fitting lid to a medium heat, add a drizzle of olive oil. Fry meatballs in batches for 3-4 minutes until lightly browned. Remove and set aside.

Cook tagine
Peel the carrot and cut into 2cm rounds. Top, tail and halve the beans. Rinse and drain the chickpeas. In the same pot, place carrot, beans, chickpeas, and dust with the remaining spice. Next place meatballs on top, add tomatoes and season generously with salt, pepper and a drizzle of olive oil. Pour over 1/2 cup of water. Place saucepan on a medium heat, cover and cook for 20 minutes. Do not stir and resist lifting the lid until time is up. Remove lid and cook for a further 5 minutes.

To serve
Place in bowls and enjoy!

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

February 29, 2016 by Timothy Ryder
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