Traditional African Lamb and Couscous
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
2
- Ingredients
- 9 ozs lean Ground lamb
- ½ onion (grated)
- 1 clove garlic cloves (crushed)
- 1 tsp freshly grated ginger
- 1 tsp ground Cumin
- ½ tsp ground cinnamon
- salt
- peppers
- 1 Tbsp olive oil
- 14 ozs canned Tomatoes
- ⅜ cup lamb stock (or vegetable stock)
- ½ Tbsp chopped cilantro
- For the couscous
- ½ cup Couscous
- ⅛ cup butter
- 1 ½ cups boiling vegetable stock
Preparation
Kitchen utensils
1 Cutting board, 1 Sieve, 2 Bowls, 1 Pot, 1 Small knife, 1 Large knife, 1 Peeler, 1 Measuring cups, 1 Non-stick pan, 1 Tablespoon, 1 Slotted spoon, 1 Grater, 1 Hand mixer, 1 Muffin tin mit 12 Mulden, 1 Paper towel
Preparation steps
1.
For the meatballs: mix together the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Form into 10 meatballs with your hands.
2.
Heat the oil in a large frying pan and add the meatballs in batches, frying until browned all over. Remove from the pan and set aside.
3.
Add the remaining garlic, ginger and spices to the pan and cook for 2 minutes. Add the tomatoes and stock and season with salt and pepper. Simmer for 10 minutes,
4.
Add the meatballs to the pan and cook for about 15-20 minutes, until the sauce is thickened. Stir in the coriander.
5.
For the couscous: put the couscous in a bowl with the butter and some salt and pepper. Pour over the stock and cover with clingfilm. Leave to stand for 10 minutes. Stir, then spoon onto plates and top with the meatballs and sauce. Garnish with coriander and serve with a pot of plain yoghurt.
