Fabulous Recipe – Moroccan Lamb Meatball Pilaf

Moroccan Lamb Meatball Pilaf

Moroccan Lamb Meatball Pilaf

Ingredients (Serves 6)

1 tbsp olive oil
1 sweet onion, sliced
2 tbsp ras el hanout (Moroccan spice mix)
1 ½ lb ground lamb, rolled into 18 balls
4 cups beef or chicken stock
¼ cup tomato paste
1 ½ cups basmati rice
3 cups diced zucchini
½ cup chopped dried fruit (apricots, raisins)
1 14-oz can chickpeas, drained and rinsed
Toasted almond slices and/or orange zest
  1. In a large pot, heat oil over medium-high heat, add onion and sauté 3 minutes. Stir in spices and meatballs, and cook until meat browns, about 5 minutes.
  2. In a bowl, whisk stock and tomato paste together and add to pot. Stir in rice and bring to a boil. Reduce heat, partially cover and simmer 10 minutes.
  3. Stir in zucchini and continue cooking until rice and zucchini are tender and most of stock is absorbed, about 5 minutes.
  4. Stir in dried fruit and chickpeas. Garnish with toasted almonds and/or orange zest and serve.
Make Your Own Ras el Hanout:

In a glass jar, combine 1 teaspoon each salt, black pepper, ground cumin and ground ginger; ½ teaspoon each cinnamon, ground coriander, ground allspice, cayenne and ground cloves; ¼ teaspoon each ground nutmeg, turmeric and saffron threads. Store at room temperature for up to 3 months. Bonus: It’s great on pork and poultry, too!

We recently enjoyed this dish (I did especially because Andrew did the cooking 🙂 ) and were so impressed by how simple but tasty it was. The combination of flavours and textures was fantastic. We paired it with a delicious Malbec from Argentina.

Give it a try and let me know what you think!

{Recipe from Wish Magazine}


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3 Responses to “Fabulous Recipe – Moroccan Lamb Meatball Pilaf”

  1. Shannon Says:

    Looks so good! I want to make it!

  2. drew006 Says:

    its really good Shannon, and pretty easy to make, all in 1 pot.

  3. alifemorefabulous Says:

    Definitely make it! – and have me over for dinner 🙂

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