ESQUIRE RECIPE OF THE WEEK
MOROCCAN LAMB MEATBALLS WITH TOMATO AND POMEGRANATE SAUCE
Total time to serving: 45
“This is the perfect comfort dish that also impresses. It’s full of flavour and warm spices with a sweet tomato sauce that melts in your mouth…Meatballs never tasted so good! A great way to break your fast for the day this Ramadan, and it can be eaten alone or paired with some fresh pasta or rice, enjoy!”
1| Make the meatballs
Chop up the onion and garlic and parsley.
Place in a bowl with all the other ingredients except the corn flour. Mix well with your hands or a spoon so that the ingredients are fully combined. Add the corn flour and mix again; it should stick loosely together.
With your hands, make 10 individual meatballs and place them on a plate.
Cover the plate with cling film and leave in the fridge for 30-60 minutes to ‘set.’
2| Make the Sauce:
Slice the onion and garlic finely and place in a large frying pan with the coconut oil. Add the balsamic vinegar and leave to simmer for a few minutes, stirring.
Finely chop the tomatoes; you can place them in a blender on a low speed if you have one.
Add the tomatoes, paprika, salt, pepper and chilli flakes to the pan and stir.
Cut open the pomegranate and squeeze out the fresh juices directly into the pan (Make sure this is done over a sieve so no pips or skin fall in).
Then over a bowl, gently squeeze and remove the pomegranate pips from the skin and add the pips to the tomato sauce.
Make the stock by combining the stock cube with ¼ litre of boiling water and stir until the stock cube has dissolved.
Add the stock to the pan and stir, mixing it in well.
Finally, combine 3 Tbs of corn flour with a splash of water in a small bowl until dissolved; this is to thicken up the tomato sauce. It’s important to make sure the corn flour is mixed with water separately prior to adding.
Add the corn flour mixture bit by bit; stirring continuously until you achieve the right consistency from the tomato and pomegranate sauce, you want it to be thick but smooth. Leave this simmering on a low heat whilst you cook the meatballs.
Remove the meatballs from the fridge.
In a frying pan, add 1 tbs of coconut oil and heat it alone until piping hot.
Carefully place the meatballs in the pan and brown them, turning every minute so the whole meatball is cooked on the outside.
Then add the meatballs to the tomato sauce and leave to cook in the sauce for a further 10-12 minutes until cooked throughout.
Serve hot and top with natural yoghurt, flaked almonds and fresh parsley.
What you’ll need
For the Meatballs:
500g lamb mince
1 tsp turmeric
1tsp Chili flakes
½ tsp smoked paprika
1 large red onion
2 garlic cloves
2 tbs corn flour
Handful of freshly chopped parsley
Plain natural yoghurt
For the Tomato and Pomegranate sauce
1 large red onion
2 garlic cloves
1 tbs coconut oil
2 tbs balsamic vinegar
6 large fresh tomatoes
1 tsp smoked paprika
2 tbs corn flour (with a small splash of water to mix it)
1 tomato or vegetable stock cube
¼ litre boiling water
Juice and seeds of one whole pomegranate
Pinch of salt, pepper and chilli flakes
Carly’s blog, Lean Living Girl, specialises in creating recipes that are top notch, but also discernibly healthy. For more info and more guidance on attempting a cracking recipe or two, go to leanlivinggirl.com