Moroccan-spiced lamb patties
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 25 minutes |
Ingredients
- 500 g lamb mince, at room temperature
- 250 g couscous
- 300 g mixed vegetables
- salt and freshly ground black pepper, to taste
- 3 tbsp organic chicken stock
- Harissa paste, for serving
- a handful parsley, chopped, for sprinkling
- 3 tbsp organic chicken stock
- 1 x 400 g can chopped Italian tomatoes
- a pinch salt
- 60 g couscous
- 2 extra-large free range eggs, beaten
- 1 garlic cloves, crushed
- 1/2 tsp chilli flakes
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 4 tbsp olive oil
- 1 large onion, finely chopped
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Cooking Instructions
- Lightly brown the onion in 2 T olive oil. Stir in the spices and crushed garlic, then remove from the pan and mix with the mince. Add the egg, couscous and salt to the spiced mince and mix.
- Shape the mince into balls, it should make about 12 to 14 balls. Brown in 1 T olive oil.
- Pour off any remaining oil, then add the tomatoes and chicken stock to the pan containing the lamb patties. Cover and cook gently for 15 minutes, or until cooked through. Check the seasoning and sprinkle with parsley.
- Ladle into large bowls and serve with the vegetable couscous and hot sauce.
- To make the vegetable couscous, bring the stock and vegetables to a boil. Simmer briskly for 2 to 3 minutes. Stir in the couscous, cover tightly and turn off the heat. Leave for 5 to 10 minutes. Stir through with a large fork and check seasoning.
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