Photography by David Bagosy
Recipe & Food Styling by David Grenier
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!
Fall | Winter | Boiling | Sauté | Simmer | Lamb | Rice | Spices | Vegetables | Dinner | Main Dish | 20-Minute Supper Club | All categories...
FOOD >> RECIPE
Join the 20-Minute Supper Club»Moroccan Lamb Meatball Pilaf
A flavourful dish that will have guests thinking you slaved the day away in the kitchen.
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 |
Instructions
- 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.
- 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.
- Stir in zucchini and continue cooking until rice and zucchini are tender and most of stock is absorbed, about 5 minutes.
- Stir in dried fruit and chickpeas. Garnish with toasted almonds and/or orange zest and serve.
Nutritional information
Nutrients per serving: 607 calories, 30 g fat, 27 g protein, 61 g carbs, 5 g fibre.
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