Lamb meatballs with green beans and warm Moroccan salad, for 2. Fry the lamb meatballs over a medium heat in a pan, until browned and cooked through. Put the beans in a pan with a splash of water, and steam. Paprika and cumin are very commonly used Moroccan spices and they get put to good use here.
These Moroccan Meatballs feature ground lamb (or beef, if you prefer) seasoned with Ras el Hanout, a fragrant and warming Moroccan spice mixture. The meatballs are simmered in a sweet, savory, and fragrant thick tomato sauce with plump raisins. Enjoy the meatballs over cooked rice, couscous, or quinoa for an easy, warm, and cozy meal!
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Fry the lamb meatballs over a medium heat in a pan, until browned and cooked through. Put the beans in a pan with a splash of water, and steam. Paprika and cumin are very commonly used Moroccan spices and they get put to good use here.
To get started with this recipe, we have to first prepare a few components. You can cook lamb meatballs with green beans and warm moroccan salad, for 2 using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lamb meatballs with green beans and warm Moroccan salad, for 2:
- {Make ready of lamb meatballs.
- {Make ready of green beans.
- {Make ready of butter.
- {Get of ground black pepper.
- {Make ready of pre-cooked couscous, bulgur wheat or quinoa..
- {Get of pita breads.
Beautifully spiced Moroccan Lamb Meatballs served with a Minted Yoghurt Sauce. Stuff 'em into pitas for a street food experience, pass them around at a party or pile them over pilaf! These juicy lamb meatballs are loaded with Middle Eastern flavours. Caramelised on the outside, juicy and flavour loaded on the inside!
Instructions to make Lamb meatballs with green beans and warm Moroccan salad, for 2:
- Fry the lamb meatballs over a medium heat in a pan, until browned and cooked through..
- While the meatballs are cooking, cut the stalks off the green beans, and chop into 3. Put the beans in a pan with a splash of water, and steam..
- When the beans are cooked (after steaming for about 10 mins), add a knob of butter, and some ground black pepper and toss to mix..
- Prepare the couscous or bulgur wheat or quinoa according to the pack instructions..
- Serve with a warmed pita bread..
Combine the lamb, egg, garlic, panko, mint, parsley, cinnamon, coriander, cumin, salt and pepper in a large bowl. Heat the olive oil in a large, heavy skillet over medium-high heat. In a large bowl, combine ground lamb, egg, garlic, parsley, oregano, cumin, salt, pepper, and red pepper flakes. Lamb is a super-versatile red meat—you can go with classic Middle Eastern flavors or spice things up with some Latin American heat. And no matter how you cook it, lamb will pair fabulously with veggie-forward sides of all kinds.
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