Moroccan Meatball And Lentil Bake With Company
A lightly spiced & fruity north african inspired dish with a tasty vegetable accompaniment or company as the title says! Made with easily available ingredients & it is also very adaptable. This recipe is a complete meal, but you could if you wish, serve it alongside steamed rice or couscous. Flatbreads would also be ideal, especially for mopping up all the lentils & spicy juices.
Steps
Heat oven to 180c / fan 160c / gas 4.
Meatballs:.
Mix the garlic , cumin , coriander and cinnamon , salt & pepper together.
Break up any lumps in the minced beef and add the spices , finely diced onion and the beaten egg.
Mix together well , using your hands.
Shape into balls the size of a walnut - you should get about 32 to 36 meatballs.
Roll them into the flour and heat up the olive oil in a large frying pan.
Fry them in batches - do not overcrowd the pan - fry until golden brown , are firm & keeping their shape.
Put the meatballs to one side.
Lentils:.
Heat up the olive oil in the same frying pan as the meatballs were cooked inches.
Fry the garlic and onion over a low heat until translucent & golden but not brown.
Add the spices and then the lentils and stir them around to get a good coating of the oil.
Add the tinned tomatoes , vegetable stock , cinnamon stick & the dried apricots.
Give them all a good stir and cook over a low heat for about 2 minutes.
Pour the len.
Ingredients
minced beef, garlic clove, ground cumin, ground coriander, cinnamon, white onion, egg, flour, salt & pepper, olive oil, cayenne pepper, split red lentils, chopped tomatoes, vegetable stock, cinnamon stick, dried apricots, cherry tomatoes, fennel bulbs, white onions, carrots, brown sugar, orange, juice and zest of, fennel bulb, fennel seed