Moroccan Lamb Meatballs

Heat 1 tbsp of oil in a non-stick frying pan on medium-low heat. Cook the finely diced carrot, garlic, onion, celery and the parsnip for about 8 mins. Tip: You want to cook the mixture until it is soft and be sure not to let it brown off.

Sprinkle on a ¼ tsp of salt and half the Kabsa spice. Add the chopped apricots, give everything a quick stir and put a lid on the stew for 5 mins. When the vegetables have softened add the chopped tomatoes and 200ml of water. Tip: If your stew is drying out a little, turn the heat to low and add a dash of water.

For the meatballs, thoroughly mix the spring onions into the lamb mince. Mix in 1/4 tsp of salt, 1/4 tsp of ground black pepper and the remaining Kabsa spice.

Take 1 tsp of the lamb mixture at a time and roll it into a little ball. Tip: Keep a cup of water to clean your fingers while you make the meatballs. Tip: You want to keep the meatballs small, so we recommend a helper to speed up the process.

Heat 1 tbsp of oil in a non-stick frying pan on medium-high heat. Cook the meatballs for a couple of mins on each side until they are browned off. When the meatballs are browned off, drain the oil and rest them on kitchen towel.

In a pot, add 250ml of boiling water together with half the stock pot. Add in your couscous and cover the pot with a lid. Take off the heat and leave to rest for 5 mins. Tip: Be exact with the amount of water to prevent soggy couscous!