Recipe: Tasty Lamb meatballs with green beans and warm Moroccan salad, for 2

Lamb meatballs with green beans and warm Moroccan salad, for 2. Fry the lamb meatballs over a medium heat in a pan, until browned and cooked through. Put the beans in a pan with a splash of water, and steam. Lamb meatballs in a spicy tomato sauce that goes really well with a fresh green salad and warm flatbreads.

Cook your meatballs in a casserole with the grill of your oven until they are brown, but not black! Heat half the oil in a large frying pan over medium heat. If boiling the green beans, use half chicken broth and half water in place of all water. You can have Lamb meatballs with green beans and warm Moroccan salad, for 2 using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Lamb meatballs with green beans and warm Moroccan salad, for 2

1. It's 12 of lamb meatballs.
2. Prepare 200 grams of green beans.
3. You need 1 tsp of butter.
4. Prepare 1 tsp of ground black pepper.
5. It's 1 package of pre-cooked couscous, bulgur wheat or quinoa..
6. Prepare 2 of pita breads.

Lamb is a super-versatile red meat—you can go with classic Middle Eastern flavors or spice things up with some Latin American heat. And no matter how you cook it, lamb will pair fabulously with veggie-forward sides of all kinds. Remove from the oven and stir. Add garlic and cook for another minute, stirring regularly.

Lamb meatballs with green beans and warm Moroccan salad, for 2 instructions

1. Fry the lamb meatballs over a medium heat in a pan, until browned and cooked through..
2. While the meatballs are cooking, cut the stalks off the green beans, and chop into 3. Put the beans in a pan with a splash of water, and steam..
3. When the beans are cooked (after steaming for about 10 mins), add a knob of butter, and some ground black pepper and toss to mix..
4. Prepare the couscous or bulgur wheat or quinoa according to the pack instructions..
5. Serve with a warmed pita bread..

Now add red wine and cook to reduce by about ½, then add tomato sauce, bay leaf and remaining sauce ingredients. In a large sauté pot, brown the American lamb Merguez sausage in the olive oil with the onions and garlic over medium heat. Add the tomatoes, tomato paste, carrots, and flour. In a large bowl, add the ground beef, Moroccan spices, finely minced onion, minced garlic, ground ginger, zest of one lemon, salt, parsley, and a generous pinch of black pepper. Spicy Moroccan-Style Lamb and Lentil Soup Lamb and Mint Sharba.