Moroccan lamb meatballs

Name: Moroccan lamb meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: 500 g pack Essential British Lamb Meatballs (20); 1 onion, chopped; 1 red pepper, deseeded and sliced; 1 tsp ground cumin; 1 tbsp Cooks' Ingredients Ruby Rose Harissa Paste; 400 g can Essential Chick Peas, drained; 400 g can Essential Chopped Tomatoes; 150 ml lamb stock; Chopped coriander and cooked couscous, to serve

Ready in 30 minutes, this tasty meatball dish has a warming kick from rose harissa. Serve with couscous to soak up the sauce.

5 out of 5 stars(3) Rate this recipe

Serves5
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

500g pack Essential British Lamb Meatballs (20)
1 onion, chopped
1 red pepper, deseeded and sliced
1 tsp ground cumin
1 tbsp Cooks' Ingredients Ruby Rose Harissa Paste
400g can Essential Chick Peas, drained
400g can Essential Chopped Tomatoes
150ml lamb stock
Chopped coriander and cooked couscous, to serve

Method

Heat a large frying pan and cook the meatballs and onion for 5 minutes, stirring occasionally, until browned. Add the pepper, cumin, harissa and chick peas and cook for 2 minutes.
Stir in the tomatoes and stock. Simmer gently for 20 minutes, stirring occasionally until slightly thickened and the meatballs are cooked throughout.
Sprinkle with coriander and serve with couscous.

Cook’s tip

To freeze ahead, cook as above and allow to cool. Transfer to a freezer-proof container, cover and freeze. To reheat, defrost and transfer to a large frying pan, cover and cook for 10 minutes, stirring occasionally, until piping hot.