New Forest recipe from Real Food Moroccan Lamb Meatballs

Moroccan Lamb Meatballs

Ring the lockdown menu changes with a taste of Morocco from Real Food in the New Forest

Whilst not permitted to go on holiday, nor to eat out, we can however still ring the changes: by trying new recipes from other parts of the world! And Real Food Fiona's recipes are easy to follow, foolproof and tasty! 

Recipe for February, kindly provided by Fiona Hill of Real Food

Moroccan lamb meatballsYou will need a deep saucepan or wok for the meatballs, a pan with a lid for the rice and a frying pan for the sweet potatoes

This will feed 4 people

Ingredients

2lb of minced lamb

4 tablespoons of white fresh breadcrumbs

1/2 a finely sliced  onion

Cooked and cooled

1 teaspoon of chopped mint 

1 teaspoon chopped parsley

2 eggs

Salt pepper

Cornflour

Coconut oil

1 sliced red pepper

1 sliced red onion

3 cloves garlic

Sprig thyme 

Pinch saffron

Pack of mini tomatoes

1/2 pint chicken stock

1 large sweet potato

3 sprigs of thyme 

Coconut oil

Pack of spinach

Coconut yoghurt

1 tablespoon chopped mint

Method

Mix the mince and all the ingredients together and roll into walnut-sized balls, dust with the cornflour and put to one side.

Put the rice on to cook with twice the amount of water to rice salt and put the lid on, bring to the boil turn down and when the water is all gone turn off and leave for 5 minutes it will steam and finish cooking.

Put a tablespoon of coconut oil in the wok and fry the red pepper, onion and garlic gently for 4 minutes, add the meatballs and brown on all sides. Add the thyme, chicken stock and tomatoes whole and simmer for 10 minutes.

Put the sweet potato chopped into small slices with the oil and thyme, cook gently stirring to brown all over, pop a lid on to steam them a little, add the spinach pop the lid back on till wilted and put into a dish to serve.

Put the rice on the plate ladle over the meatballs, add a spoonful of the sweet potato and spinach and top off with the yoghurt. 

It's a little bit fiddly but so worth it, you can make the meatballs ahead of time but don't add the cornflour till you are about to cook. 

If you'd like an alternative to rice, serve with couscous stirred through with a little chopped mint and sprinkled with pomegranate seeds (see image above!)

Real Food: any time, any place 

For more information about Real Food Catering, for deliveries and collections now and for a proposal and quotation for catering for a future gathering of any kind which needs food - contact Fiona Hill on 07759 817288 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

In "normal" times Fiona also cooks every week for the Rotary Club of Lymington

Find out more about Real Food Catering here!

 

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