Spicy Lamb Meatballs With Couscous Recipe
Are you looking for a yummmm Spicy Lamb Meatballs With Couscous recipe? Then you are in luck! I prefer to make Spicy Lamb Meatballs With Couscous as an Appetizer for all my family get-togethers. If any of your family member is on Low Calorie diet then make Spicy Lamb Meatballs With Couscous for them. Whenever I have European friends visiting I always prepare Spicy Lamb Meatballs With Couscous which is most loved by them. Stop looking and just try this yummy Spicy Lamb Meatballs With Couscous recipe and you'll never ask for anything else.
Ingredients
2 eggplant (aubergines), rinsed
1 bunch fresh parsley, rinsed and stalks removed
14 oz boneless shoulder of lamb, cut into pieces
1 crushed garlic clove
2 slices white bread
1 egg
1/4 cup olive oil
1 tsp cumin seed
Salt
Pepper
3 tbsp all-purpose (plain) flour
3 tbsp mild curry powder
1 oz butter
1/4 lb couscous semolina
Directions
Set one eggplant (aubergine) aside.
Remove the stalk from the other and cut into slices.
Put in a dish with 2 tablespoons (1 tablespoon) of water.
Cover and microwave on HIGH for 5 minutes.
Pat the parsley dry on kitchen paper.
Put the lamb pieces into a food processor.
Drain the egg plant (aubergine) slices and add to the lamb, with the garlic, parsley, bread, egg, half of the oil, cumin, and salt and pepper to taste.
Puree until the mixture is smooth.
Mix the flour and curry powder on a plate.
Form the lamb mixture into balls the size of large walnuts.
Roll the balls in the curry and flour mixture until well coated.
Heat a browning dish in the oven for 6 minutes, following the manufacturer's instructions.
Pour the remaining oil into the dish and add the meatballs one by one, turning to seal on all sides.
Cover and microwave on HIGH for 3 minutes.
Place the meatballs on a plate and cover with aluminum (aluminium) foil to keep warm.
Reheat the browning dish for a few minutes.
Remove the stalk from the second eggplant (aubergine) and cut into thin slices.
Put the butter into the hot browning dish and add the egg plant (aubergine) slices.
Turn over, and microwave on HIGH for 3 minutes until tender.
Remove the eggplant (aubergine) slices and set aside.
Pour the couscous semolina into the browning dish, season with salt and pepper and add 1 cup (250 ml/8 fl oz) of water.
Stir well.
Cover and microwave on HIGH for 3 minutes.
Leave to rest for 5 minutes.
Put the couscous into a serving dish and break up with a fork.
Add the eggplant (aubergine) slices and lamb balls
Remove the stalk from the other and cut into slices.
Put in a dish with 2 tablespoons (1 tablespoon) of water.
Cover and microwave on HIGH for 5 minutes.
Pat the parsley dry on kitchen paper.
Put the lamb pieces into a food processor.
Drain the egg plant (aubergine) slices and add to the lamb, with the garlic, parsley, bread, egg, half of the oil, cumin, and salt and pepper to taste.
Puree until the mixture is smooth.
Mix the flour and curry powder on a plate.
Form the lamb mixture into balls the size of large walnuts.
Roll the balls in the curry and flour mixture until well coated.
Heat a browning dish in the oven for 6 minutes, following the manufacturer's instructions.
Pour the remaining oil into the dish and add the meatballs one by one, turning to seal on all sides.
Cover and microwave on HIGH for 3 minutes.
Place the meatballs on a plate and cover with aluminum (aluminium) foil to keep warm.
Reheat the browning dish for a few minutes.
Remove the stalk from the second eggplant (aubergine) and cut into thin slices.
Put the butter into the hot browning dish and add the egg plant (aubergine) slices.
Turn over, and microwave on HIGH for 3 minutes until tender.
Remove the eggplant (aubergine) slices and set aside.
Pour the couscous semolina into the browning dish, season with salt and pepper and add 1 cup (250 ml/8 fl oz) of water.
Stir well.
Cover and microwave on HIGH for 3 minutes.
Leave to rest for 5 minutes.
Put the couscous into a serving dish and break up with a fork.
Add the eggplant (aubergine) slices and lamb balls
