Moroccan-spiced lamb patties with vegetable couscous

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

1 onion, finely chopped
3 T olive oil
2 t ground cumin
1 t ground coriander
1/2 t chilli flakes
2 cloves garlic, crushed
500 g lamb mince, at room temperature
1 extra-large free-range egg, beaten
60 g couscous
1 1/2 t salt
1 x 400 g chopped Italian tomatoes
1/2 cup chicken stock
Parsley a handful, chopped, for sprinkling
Harissa or harrief sauce, for serving
For the vegetable couscous:
1 1/2 cups chicken stock
300 g mixed vegetables such as carrot batons, baby corn and peas
250 g couscous
Sea salt and freshly ground pepper to taste

Cooking Instructions

Lightly brown the onion in 2 T olive oil. Stir in the spices and crushed garlic, then remove from the pan and mix with the mince. Add the egg, couscous and salt to the spiced mince and mix.

Shape the mince into balls, it should make about 12 to 14 balls. Brown in 1 T olive oil.

Pour off any remaining oil, then add the tomatoes and chicken stock to the pan containing the lamb patties. Cover and cook gently for 15 minutes, or until cooked through. Check the seasoning and sprinkle with parsley.

Ladle into large bowls and serve with the vegetable couscous and hot sauce.

To make the vegetable couscous, bring the stock and vegetables to a boil. Simmer briskly for 2 to 3 minutes. Stir in the couscous, cover tightly and turn off the heat. Leave for 5 to 10 minutes. Stir through with a large fork and check seasoning.

Cook’s note: Use free-range beef mince instead of lamb. If you like, spice up the sauce by stirring in a spoonful or two of hot sauce.

Discover more Moroccan-inspired recipes here.