So! This week I made one of my all time favourite recipes. It’s my emergency “go to” dinner party pleaser. Although, I didn’t make it for a dinner party I made it because I wanted to!
This fabulous recipe comes from the BBC Good Food website. It is one I have made many times before and still keep going back for more!
What you will need is as follows:
- 500g Minced Lamb
- 1 Red Onion, grated
- 2 Garlic Cloves, chopped finely
- 2cm Fresh Root Ginger, grated
- Pinch of Dried Chilli Flakes
- 2 tsp Ground Cumin
- 1 tsp Ground Cinnamon
- 2 x 400g Tinned Tomatoes
- 200ml Chicken Stock
- Fresh Coriander
And for the Herby Cous Cous to accompany it, you will need:
- 200g Cous Cous
- 50g Butter
- 350ml Boiling Chicken Stock
- Fresh Coriander
- Fresh Parsley
To start, you need to make your meatballs. Mix the lamb mince with the onion, half the ginger, half the garlic, half the spices and plenty of salt & pepper. Using a teaspoon to help you with consistency in size, spoon out a heaped amount of mixture and roll into a ball. Continue to do so until all the meat mix is used up.
Next you need to brown the meatballs. Heat a little olive oil in a heavy non stick pan and fry until evenly browned. You will need to do this in batches. Don’t worry about cooking them all the way through as they will get more cooking later on. Once all the meatballs are browned, set them to one side.
Then add the rest of the garlic, ginger & spices to the pan and fry for a couple of minutes. Add the 2 x tins of chopped tomatoes & the chicken stock. Season well with salt & pepper and at this point I tend to add half a tsp of sugar to take away that “tinny bitter” taste that tinned tomatoes can sometimes have. Bring the sauce to the boil and then simmer for about 15 mins until it starts to thicken.
Add the meatballs and simmer for another 20 mins until the meatballs are cooked through & the sauce is at your desired consistency. Stir in the chopped coriander to taste.
To make the Cous Cous, put the cous cous, butter and salt & pepper in a bowl. Add the boiling chicken stock, cover with cling film and leave for 10 minutes. Yep, it’s that easy! But make sure you warm your serving plates/bowls as the cous cous can go cold very quickly. When the 10 minutes are up, fluff up with a fork and add the chopped coriander & parsley to taste.
And there you have it, an incredibly tasty and simple meal that is sure to please most!
As usual, I hope you enjoyed the read!
Miss Kitchen Mason