Serves 4 Preparation time: 20 minutes Cooking time: 25 minutes
500g minced lamb 1 garlic clove 1 red onion 2 tsp dried cumin 2 tsp dried coriander 1 tsp paprika 350g green beans 1 carrot 400g tinned tomatoes 350g giant couscous 2 tsp sugar 1 egg 60g breadcrumbs 50g fresh coriander 3 tbsp olive oil
Method
Preheat the oven to 200C
Make the meatball mixture. Finely chop the onion and chilli pepper. In a large bowl mix together the breadcrumbs, half the chopped onion, lamb mince, 1 crushed garlic clove, chilli pepper, spices and 1 egg. Season with 1 level tsp of salt and a good pinch of pepper. Using your hands form the mixture into balls approx 4cm in dia.
In a large frying pan heat 2 tbsp of olive oil. Fry the meatballs in 2 or 3 batches until browned. Remove and set aside.
While the meatballs are frying in a large casserole or heavy based saucepan add the tinned tomatoes, 2 tsp sugar and 150ml of boiling water. Chop 2 tbsp of fresh coriander and add. When the meatballs are ready add them to the tomatoes, cover and transfer to the oven for 20 minutes.
Peel the carrots and dice. Cut the green beans into 3 lengths. In a medium saucepan bring to the boil 500ml of water. Add the carrots and beans and simmer for 5 minutes then drain and set aside.
When the meatballs have been in the oven for 10 minutes cook the giant couscous. Bring to the boil a large saucepan of salted water. Add the couscous and simmer for 10 minutes or until cooked. Drain and add the carrots, beans and 1 tbsp of olive oil. Season to taste. Finely chop 2 tbsp of the remaining coriander and add to the couscous.
Take the meatball tagine out of the oven and serve with the giant couscous.
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