Lamb Meatballs with Yogurt Sauce and Couscous

Easter is one of the times when lamb meat is most consumed, and it's usually not much appreciated by the younger ones.
This recipe, full of Arabian flavors, balanced and healthy, can help to win them over.

Neuza Costa

7 March, 2024

Ingredients:

• 600 g (21 oz) of ground lamb
• 1 onion, finely chopped
• 1 large clove of garlic
• Fresh ginger
• 1 level teaspoon of ground cumin
• 1 level teaspoon of ground bay leaf
• 1 teaspoon of sweet paprika
• 1 heaped teaspoon of turmeric
• Salt, to taste
• Pepper, to taste
• 1 egg
• Bread crumbs, as needed
• 125 g (4.4 oz) of natural yogurt
• 2 tablespoons of light mayonnaise
• Fresh coriander (cilantro), chopped, as needed
• Couscous
• 200 g (7 oz) of couscous
• 400 ml (13.5 fl oz) of natural chicken broth
• 80 g (2.8 oz) of red bell pepper, diced
• 80 g (2.8 oz) of green bell pepper, diced
• 1 grated carrot
• 180 g (6.3 oz) of cooked chickpeas
• Olive oil, as needed

Instructions:

1. In a bowl, season the meat with salt, pepper, half of the grated garlic, and some grated ginger.
   Add the ground bay leaf, cumin, paprika, turmeric, 1/3 of the onion, the cracked egg, and about 2 tablespoons of bread crumbs.
   Mix everything well.
   If the meat sticks to your hands too much, add a bit more bread crumbs.
   Form the mixture into small balls.
2. In a bowl, season the yogurt with the remaining grated garlic, salt, and pepper.
   Add the mayonnaise and chopped coriander to taste.
   Mix well and store in the refrigerator until serving.
3. Place the couscous in a bowl and cover with boiling chicken broth.
   Stir with a fork and cover the bowl with a plate.
   Let it sit while you make the sauté.
4. In a frying pan, heat 3 tablespoons of olive oil, the remaining onion, and the diced bell peppers.
   Stir and let it sauté without browning.
   Add the chickpeas to the sauté.
   Stir and sauté until the chickpeas become shiny.
   Then, add the carrot.
   Stir and reduce the heat.
5. After the couscous has absorbed all the broth, add it to the sauté.
   Mix everything well.
   Add some chopped coriander.
   Turn off the heat and combine everything.
6. Meanwhile, fry the meatballs.
   In another frying pan, heat some olive oil.
   When the oil is hot, fry the meatballs evenly for 7 to 10 minutes over medium heat until golden brown.
   Once the meat is cooked, it's ready to serve.
   Serve the meatballs with the sauce and couscous.

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The IntenseFlavour team wishes you a bon appetit!