Morrocan lamb meatballs

Meatball Ingredients

• 1/2 red onion, diced

• 3 cloves garlic, diced

• 2 tsp cumin or cumin seeds

• 2 tsp dried coriander or coriander seeds

• 2 tsp paprika

• 1tsp cinnamon

• 500g Lamb Mince

• 1 egg, lightly beaten

• 1⁄2 cup breadcrumbs

• Salt and pepper

Rice Salad Ingredients

• Enough rice to feed your group, cooked per the packet instructions.

• Olives

• 1x red pepper (eat raw if you don’t have much time)

• 1x courgette or cucumber (use cucumber if you don’t have much time)

• A handful of fresh herbs or rocket/spinach – I used mint and basil.

• Dressing: Juice of 1 lemon + 2tbsp olive oil combined. You could add hummus.

Method

1. If you are cooking the red pepper and courgette, turn the oven onto 180 degrees Celsius, bake to heat up.

2. Next, cook the rice as per your packet instructions.

3. Chop up the red pepper and courgette and place into the oven for 25 minutes (remember to turn them halfway).

4. While the red pepper and rice are cooking, combine all meatball ingredients in a bowl. Mix with your hands until well combined and then roll into small balls.

5. Check on the rice and the vegetables at this stage. If they are nearly ready, put a dash of olive oil into a frying pan and place it on medium/high heat.

6. Cook the meatballs – make sure you turn them every few minutes so that they are well cooked through.

7. Place the rice, vegetables, meatballs and fresh herbs in a bowl. Top with dressing and hummus.