Lamb meatballs with couscous-style vegetables

Lamb meatballs with couscous-style vegetables

By
From
Nature
Serves
4
Prep
20 mins
Cooking time
90 mins
Photographer
Françoise Nicol

AD— To check when the lamb meatballs are done, stick a knife into one. If it comes out hot, they are cooked. The lamb sweetbreads can be replaced with brain, depending on what is available.

PN— Protein from the meat (but not too much); slow carbohydrates from the chick peas; fibre, vitamins and mineral salts in these and in the vegetables; little fat; what better balanced dish could you dream of?

The day before

Ingredients

Quantity Ingredient
150g chickpeas

Method

  1. Soak 150 g of chickpeas.

On the day, cook the chickpeas

Ingredients

Quantity Ingredient
1 small onion
1 carrot
1 bay leaf
salt

Method

  1. Peel 1 small onion and 1 carrot (5 required in total for the recipe) then cut into pieces.
  2. Drain the chickpeas, put in a saucepan with the vegetables and 1 bay leaf. Cover well with water and cook for 1 1⁄2 hours. Add salt only at the end of cooking.

Prepare the lamb meatballs

Ingredients

Quantity Ingredient
350g trimmed lamb
2 lamb sweetbreads
1 garlic clove
3 sprigs coriander
3 sprigs parsley
2 pinches ground coriander
5g salt
2 pinches piment d’espelette

Method

  1. Mince 350 g of trimmed lamb (shoulder or leg) and 2 lamb sweetbreads. Put the minced meat into a bowl.
  2. Peel and chop 1 garlic clove (3 required in total for the recipe). Wash and dry the leaves of 3 sprigs of coriander and 3 sprigs of parsley, chop them (keeping aside a few leaves for decoration). Add to the bowl and mix.
  3. Season the mince with 2 pinches of ground coriander, 5 g of salt and 2 pinches of Piment d’Espelette.
  4. Mix well by hand then form into four balls. Set aside.

Cook and finish your dish

Ingredients

Quantity Ingredient
4 red onions
4 sticks celery
4 carrots
2 fennel bulbs
3 tablespoons olive oil
salt
3 pinches ras el-hanout

Method

  1. Peel 4 red onions and cut into wedges. Peel and wash 4 sticks of celery, 4 carrots, 2 fennel bulbs and cut into sections. Squash 2 garlic cloves.
  2. Heat 3 tablespoons of olive oil in a sauté pan. Put in all these vegetables, salt, add 3 pinches of ras el-hanout, stir and cover the pan with a lid. Cook gently for about 10 minutes.
  3. Drain the chick peas and pour three-quarters of their cooking liquid into the sauté pan. Stir and cook for 5 minutes.
  4. Then add the lamb meatballs and the chick peas, cover the sauté pan and simmer gently for 10 minutes.
  5. Arrange the chick peas, vegetables and lamb meatballs in a dish.
  6. Filter the cooking liquid on top through a conical strainer. Sprinkle with the reserved parsley leaves and serve.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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