Ainsley's Lamb Meatballs in Tomato Sauce With Casablanca Couscou
"Great family meal, you can spice up the meatballs for adults with a little cayenne and serve with Greek yoghurt to which a tablespoon of toasted cumin seeds have been added. Quinoa can be substituted for the cous cous."
- Ready In:
- 55mins
- Ingredients:
- 26
- Serves:
-
4
ingredients
-
Meatballs
- 4 medium slice white bread, crusts removed
- milk, for soaking
- 1 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 table spoon ground cumin
- 4.92 ml ground coriander
- 500 g ground lamb
- 29.58 ml of chopped fresh coriander
- 1 grated unwaxed lemon, zest of
- 1 medium egg, beaten
- 14.79 ml olive oil, for frying
- salt ground pepper
- fresh ground pepper
-
Tomato sauce
- 14.79 ml olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 0 o-g jar passata
- 1 small cinnamon stick
- 4.92 ml caster sugar
- 2 bay leaves
-
Cous cous
- 250 g couscous
- 1 lemon, juice of
- 29.58 ml of extra-virgin olive oil
- 50 g raisins
- 50 g toasted pine nuts
- 14.79 ml chopped fresh flat leaf parsley
directions
-
Sauce:
- Heat the oil in an oven proof pan over a medium heat, add the onion and garlic and cook until just beginning to turn golden at the edges.
- Add the passata cinnamon sugar and bay leaves and season bring to the boil.
- Reduce heat and simmer gently for 10 minutes.
-
Meatballs:
- Preheat oven to 200c/400f/gas mark 6.
- Soak the bread in milk and gently squeeze out until dry.
- Whiz the onion and garlic in a food processor with the cumin and ground coriander, add the lamb fresh coriander lemon zest bread and beaten egg and season with salt and plenty of pepper. Mix again until well combined.
- Using wet hands roll the lamb mixture into 24 walnut sized balls.
- Heat 1 tablespoon of olive oil in a large frying pan and add half the meatballs, fry over a medium high heat until brown all over
- Remove from the pan with a slotted spoon and fry the remaining meatballs adding more oil if needed.
- Add all of the meatballs into the tomato sauce and place on the middle shelf of the oven for 20 to 25 minutes while you prepare the couscous.
-
Cous cous:
- Bring 400ml salted water to the boil in a medium sauce pan. Add the couscous and stir well then cover with a lid remove from the heat and leave for 5 minutes.
- Fluff the couscous with a fork and then add lemon juice oil raisins and pine nuts. Season, scatter with the parsley and serve immediately with the meatballs in tomato sauce.
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RECIPE SUBMITTED BY
WicklewoodWench
hanley swan, 0
<p><img title=...and src=http://img151.imageshack.us/img151/3818/dscf2137t.jpg alt=width=491 height=640 /></p>
<p><span><span><strong>...and so the wench,the maid and the village idiot lived happily ever after.</strong></span></span></p>
<p>I have always loved my food (not just my own but anyone's who offered it to me),,, then five years ago I was diagnosed with ceoliacs disease and all notion of ever having my favorite foods again went out the window. However, nessesity really is the mother of invention; instead of feeling sorry for myself and my dietry limitations,,,I got creative. I am in the process of starting my own business, which initially was exclusively targeted at ceoliacs, but thanks to my new husband and his diabetes, we hope to create food that is not only gluten free and sugar free or low carb, but will also cater for those amongst us with a whatever attitude to healthy food...Yes I do have one left at home,,bring on the empty nest.</p>
<p><span><span><strong>The other man in my life</strong></span></span></p>
<p><img title=The src=http://img577.imageshack.us/img577/5314/file4226.jpg alt=width=320 height=213 /></p>
