Recipes - LAMB

Meat Ball Tagine

Ingredients:

Spice paste
1 clove garlic
Pinch salt
1 bunch chopped coriander
˝ chopped onion
1 teaspoon Cumin ground
2 pinches Saffron
1 lemon zested (juice from ˝)
2 teaspoons Mixed Herbs
2 teaspoons Basil

Meat
500 gm lamb minced
1 egg
1 large onion, finely chopped
2 teaspoon coriander fresh, chopped
Pinch salt & pepper
2 tablespoon parsley
125 ml breadcrumbs
olive oil
2 tins chopped tomatoes

Method:

Paste
Add all ingredients and work together to a paste (or use a food processor)

Meat balls

  1. Place all ingredients, excluding olive oil & tomatoes in a bowl.
  2. Mix together and roll into 12 meatballs.
  3. Brown meat balls in a pan in olive oil.
  4. Remove from pan and place into tagine or casserole dish.
  5. Add paste to pan and fry for two or three minutes on medium heat.
  6. Add heated paste to meat balls.
  7. Add tins tomato with juice and stir in.
  8. Cover Tagine/casserole and place in oven heated to 180 degrees and cook for 30-40 minutes. Sprinkle with coriander and serve hot on couscous or mashed or jacket potatoes and vegetables of choice.
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Moroccan Lamb with Minted Yoghurt and Spicy Cous Cous

Serves 2 – 4
Ingredients:

6 small lamb cutlets or 4 larger lamb cutlets
2 to 3 Tb of Spice Girls Moroccan Blend
1 Tb olive oil
Garnish with chopped tomatoes and fresh coriander.

Minted Yoghurt
200 g of natural yoghurt (half a container)
2 lebanese cucumbers, grated
1 Tb mint, finely chopped
black pepper to taste

Spicy Cous Cous
2 cups cous cous, organic (dry roasted)
3 cups of boiling water
2 cloves garlic, finely chopped
1 red onion, finely chopped
2 sticks celery, finely chopped
1 sml zucchini, finely chopped
2 Tbsp cranberries
1 tsp Cumin, ground
1 tsp Turmeric, ground
2 Tbsp butter

Method:

  1. Coat lamb cutlets with Moroccan blend and stand for at least an hour for flavours to develop over lamb.
  2. Heat oil in pan and add lamb and cook on both sides until browned and cooked through (approx 10 mins on both sides).
  3. Serve with Spicy Cous Cous, Minted Yoghurt and garnish with tomatoes and coriander.

Minted Yoghurt

  1. Grate Lebanese cucumber finely and squeeze out any juice with your hands. Place into bowl with yoghurt. Add chopped mint and pepper to taste. Chill in fridge until serving.

Spicy Cous Cous

  1. Place cous cous in pan and cook until lightly toasted. Stir regularly to ensure that the cous cous does not stick or burn. Add water and butter stirring constantly for a few minutes. Place lid on cous cous, turn off heat and allow cous cous to cook through (approx 4-5 mins).
  2. Finely chop onion, celery, garlic, zucchini and cranberries. Lightly sauté all vegetables and then add spices. Continue cooking for a few minutes to release aroma.
  3. Add cous cous to vegetable spice mixture and serve immediately with Moroccan Lamb and Minted Yoghurt.
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