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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.
complex18 ingredients18 preparation steps
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
Preparation
- 1heat oven to 180c / fan 160c / gas 4
- 2meatballs:
- 3mix the garlic , cumin , coriander and cinnamon , salt & pepper together
- 4break up any lumps in the minced beef and add the spices , finely diced onion and the beaten egg
- 5mix together well , using your hands
- 6shape into balls the size of a walnut - you should get about 32 to 36 meatballs
- 7roll them into the flour and heat up the olive oil in a large frying pan
- 8fry them in batches - do not overcrowd the pan - fry until golden brown , are firm & keeping their shape
- 9put the meatballs to one side
- 10lentils:
- 11heat up the olive oil in the same frying pan as the meatballs were cooked inches
- 12fry the garlic and onion over a low heat until translucent & golden but not brown
- 13add the spices and then the lentils and stir them around to get a good coating of the oil
- 14add the tinned tomatoes , vegetable stock , cinnamon stick & the dried apricots
- 15give them all a good stir and cook over a low heat for about 2 minutes
- 16pour the lentils into a large ovenproof dish and place the meatballs on top
- 17scatter the cherry tomatoes around the meatballs
- 18cover and cook for about 1 hr , or until the sauce has thickened