Monday, 18 March 2013


Recipe courtesy of Jacqueline Guglielmino

 500g lean minced lamb
 1 finely chopped onion
 2 garlic cloves crushed
 2cm chunk root ginger, grated
 1 tsp of chilli power
 2 tsp ground cumin
 1 cinnamon quill
 2 tsps of tumeric
 good pinch of saffron threads
 olive oil
 2 pieces of preserved lemon
 2 x 400g tins plum tomatoes
 200ml chicken stock
 ½ bunch coriander, chopped


 200g couscous or quinoa
 50g butter
 350ml chicken stock, boiling
 ½ bunch coriander , chopped
 ½ bunch parsely, chopped


 1. Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) and form into little meatballs (you’ll make around 30).

 2. Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes. Add the tomatoes and stock and season. Simmer for 10 minutes, then add back the meatballs and cook for at least another 20 minutes until sauce is thickened. Stir in the coriander. Save some coriander for serving to sprinkle on

 3. To make the couscous put in a bowl with the butter and some seasoning. Pour over the chicken stock and cover with glad wrap. Leave for 10 minutes. Stir the herbs through and serve with meatballs. If you choose quinoa, you must wash the quinoa first, thoroughly and then gently simmer win the chicken stock and butter until softened. Add herbs before serving.

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