A sweet & savoury dish – meatballs with a twist!
Prep time: 20 minutes
Cooking time: 35 minutes
2 Bramley apples approx 450g / 1lb peeled, cored and grated
500g / 1lb 2oz minced lamb
Finely grated zest of 1 lemon and juice of half lemon
75g / 3oz fresh white breadcrumbs
1 tsp ground cumin
1 tsp ground cinnamon
Pinch cayenne pepper
Small bunch of flat leaf parsley, chopped
Salt & freshly ground pepper
2 tbsp olive oil
1 onion peeled and chopped
25g / 1oz fresh root ginger, peeled and grated or finely chopped
Pinch saffron strands
350ml / 12 fl oz lamb stock
3 tbsp tomato puree
100g / 4oz pitted black Kalomata olives
Small bunch of fresh coriander, chopped
Cous Cous to serve
1.To make the meatballs, coarsely grate the apples and put in a large bowl. Add the lamb mince, lemon zest, breadcrumbs, spices and parsley and season with salt and pepper. Using your hands thoroughly mix everything together then firmly shape into 20 even sized balls.
2. In a large casserole with a lid, heat the olive oil and then add the onion, ginger and saffron and cook for 5 minutes until the onion starts to colour and softens. Add the lemon juice, stock, tomato puree and olives and bring to the boil. Add the meatballs gently turning to coat in the liquid then reduce the heat. Cover with a lid and cook for 20 minutes, turning the meatballs a couple of times.
3. Remove the lid and continue to cook for 10 minutes until the liquid has reduced and thickened slightly.
4. Stir in the coriander, then serve the meatballs and juice spooned over the couscous.