Moroccan Meatballs and Couscous with Mint and CorianderJun 24 2015 · Recipe from New Ideas
This is very familiar taste for Indonesian palate for the meatballs with ginger, chilies, cinnamon and cumin with tomatoes sauce. It is perfect with fragrance couscous with fresh mint and coriander leaves.
For the meatballs:
- 2 large onion, peeled and chopped finely
- 4 cloves of garlic, peeled and crushed and chopped finely
- 10cm fresh ginger, peeled and grated
- 3 tablespoons olive or vegetable oil
- 1kg lean minced beef
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- salt to season
For the sauce:
- 1,5kg fresh tomatoes, chopped roughly and put into the blender to make juice
- 2 tablespoon tomato pastes
- 1 ½ teaspoon of ground cumin
- 1 ½ cinnamon
- 1 ½ black pepper
- 5 red bird eye chilies, sliced thinly (add more if you prefer very spice)
- a small bunch of coriander leaves, roughly chopped
- 3-4 tablespoons of olive or vegetable oil for pan-frying the meatballs
For the couscous:
- 400gr plain couscous
- 700ml very hot homemade chicken stock and 2 tablespoon extra virgin olive oil
- 2-3 tablespoon lime or lemon juice
- small bunch of coriander and mint leaves, torn or chopped if you prefer
- salt and black pepper to taste
- Heat a frying pan. Add the oil and sauté the onion for around 10 minutes in slow heat.
- Add the garlic and ginger and sauté for another 3-4 minutes and set aside to cool.
- Put the minced beef with half of cooked onion and ground cumin, cinnamon and black pepper. Season with salt. Mix well with your hands and form into little meatball, make around 50.
- Heat a deep frying pan and add oil and add the meatball in batches and pan-frying until golden browned. Set aside..
- Using the same pan, add the half mixture of cooked onion and add the spices and cook for two minutes. Add the tomato juice, tomato paste and stock. Season with salt and simmer for 20 minutes until the sauce is thicken.
- Add the cooked meatballs and cook for another 10 minutes. Check the final seasoning and add the chopped coriander and mint leaves.
- In the mean time, make the couscous. Put the couscous in a bowl. Season with salt and black pepper and mix well. Add the butter and pour over the hot chicken or vegetable stock or hot water (if you don’t have any chicken or vegetable stock) and cover with cling film. Set aside for 10 minutes or until all the liquid is absorbed.
- Add the fresh herbs and lemon juice. Serve the hot couscous with the meatballs.