Moroccan Spiced Lamb Meatballs
Step out of your culinary comfort zone this Week 18 with these vibrant Moroccan spiced lamb meatballs. Paired with a sweet and savory apricot couscous and a refreshing mint yogurt, this dish transforms a regular weeknight into an exciting and unforgettable flavor journey.
Ingredients
- Minced lamb500 g
- Ras el Hanout spice blend2 tbsp
- Garlic cloves3 pcs
- Fresh coriander1 bunch
- Couscous200 g
- Hot chicken broth250 ml
- Dried apricots50 g
- Toasted sliced almonds30 g
- Greek yogurt150 ml
- Fresh mint2 tbsp
- Olive oil2 tbsp
Instructions
In a large bowl, combine the minced lamb, Ras el Hanout, minced garlic, half of the finely chopped coriander, and a generous pinch of salt and pepper. Mix thoroughly using your hands until well combined.
Roll the seasoned meat mixture into golf-ball-sized meatballs. Heat the olive oil in a large skillet over medium-high heat and fry the meatballs for 10-12 minutes, turning occasionally until beautifully browned on all sides and cooked through.
While the meatballs are frying, place the couscous and chopped dried apricots in a heatproof bowl. Pour the hot chicken broth over the mixture, cover tightly with a plate or wrap, and let it steep undisturbed for 5 minutes.
In a small bowl, stir together the Greek yogurt, freshly chopped mint, a pinch of salt, and a tiny dash of olive oil to create a cooling dressing.
Fluff the steeped couscous with a fork to separate the grains, then gently stir in the toasted sliced almonds and the remaining chopped coriander. Serve the hot meatballs over a bed of the jeweled couscous, finished with a generous dollop of mint yogurt.