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Moroccan Lamb Meatballs

Moroccan Lamb Meatballs

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Moroccan food has been heavily influenced by Berber, Moorish and Arab countries over the centuries and is alive with interesting flavours, textures and fragrance. For the linguists amongst us, we’ve used a mixture of kamoun (cumin), kizbra (coriander) and 7ab el hel (cardamon), combining it with Morocco’s national delicacy, couscous, to transport your taste buds to the Middle East. To get dinner on the table super quick, we recommend getting one person to tackle the meatballs whilst another looks after the sauce!

Tags:Lactose Free
Allergens:CelerySulphitesCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Celery Stick


1 unit(s)

Garlic Clove

½ unit(s)

Red Onion

1 unit(s)


2 unit(s)

Spring Onion

3 unit(s)

Dried Apricots


1 tbsp

Kabsa Spice

1 tin(s)

Chopped Tomatoes

½ unit(s)

Chicken Stock Pot

250 grams

Lamb Mince

¾ cup(s)


(ContainsCereals containing Gluten)

3 tbsp


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3041.768 kJ
Energy (kcal)727 kcal
Fat25.0 g
of which saturates12.0 g
Carbohydrate88 g
of which sugars0.0 g
Protein34 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Peel and chop the carrot, garlic and half the onion as finely as possible. Finely chop the celery. Tip: Whizz in a food processor if you have one. Peel and roughly chop the parsnip into 2cm cubes. Finely chop the spring onions and roughly chop the apricots.


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!


Roughly chop the coriander. Fluff up your couscous with a fork. Stir the meatballs gently into the stew. Serve the stew on top of the couscous with a sprinkle of coriander.