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Jane Houston

Moroccan Lamb Meatballs & Apricot Stew

5 from 1 vote
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Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 500 grams lamb mince
  • 1 egg
  • 1 slice sourdough bread
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1 clove garlic
  • 1/2 tsp salt
  • zest of 1/2 a lemon
Stew
  • 1 brown onion
  • 2 coves garlic
  • 1/2 tsp grated ginger
  • 6 apricots cut into thirds
  • 1 cup cherry tomatoes
  • 2 tsp ras al hanout
  • 2 cups broth
  • 2 tbsp spelt flour
  • 1 tbsp olive oil
  • salt and pepper to taste
  • fresh coriander and mint to serve
Cous cous
  • 1.5 cups cous cous
  • 1 3/4 cups bone broth
  • 2 tbsp butter
  • 1/2 tsp salt

Method
 

  1. To make the meatballs, take out a medium sized bowl and add in the lamb mince. Combine all the spices in the bowl, the garlic clove finely grated, egg, the lemon zest and salt. Soak the sourdough in water for a minute and then squeeze out all of the water. Crumble up the bread into the mixture and mix well to combine
  2. Roll out the meatballs and place them onto a baking tray
  3. Place into a preheated oven at 175 degrees for 12 minutes to cook
  4. In the meantime, finely dice the onion and garlic. Add them to a pan over a medium - high heat with the olive oil. Fry the onions and garlic until the onions have softened
  5. Add in the ginger, ras al hanout, sliced apricots and cherry tomatoes. Stir for 2 minutes until fragrant
  6. Place the meatballs into the pan and pour over the broth. Bring up to a gentle simmer
  7. Remove a small ladle of the broth from the pot and pour it into a small bowl. Stir in the flour until smooth, then pour back into the stew to continue cooking for a further 5 minutes
  8. Once the stew has thickened, season with salt and pepper to taste
  9. To prepare the cous cous, add the bone broth, butter and salt to a saucepan and bring up to a boil. Pour in the cous cous and stir immediately, turning off the heat and covering the saucepan with a lid. Allow the cous cous to steam for 5-7 minutes before removing the lid. Puff up the cous cous with a fork and serve

Notes

* Serve with fresh coriander and mint
 
* For BLW option, roll some meatballs into the shape of koftas and cook as usual. Serve the cooked cherry tomatoes quartered and squished
 
* To puree, take one meatball and some broth and puree until smooth. You can also add some of the fresh coriander and mint too for extra flavour exposure