Moroccan Lamb Traybake

Let Manon’s Cuisine transport you from East London to Morocco with this fragrant lamb traybake

Moroccan Lamb Traybake

SERVES 4

(COOKING + PREP TIME 1HR 30)

Rice

• 1 mug of basmati rice
• 2 mugs of boiled water
• ½ lemon
• ½ a tsp of turmeric
• Salt

Meatballs

• 400g of lean lamb mince
• 1 tbs of dried oregano
• 1 flat tbsp of ras el hanout
• A pinch of cayenne pepper
• 1 tbsp of cumin powder
• ½ a tsp of cinnamon
• 3 tbsp of breadcrumbs
• Large pinch of salt + pepper

To serve

• Pomegranate seeds
• 100g of feta
• ?Handful of mint

Rich tomato sauce

• 1 x 400g tin of chopped tomatoes
• 1 large fresh tomato
• 1 tbsp of tomato paste
• 200ml of veggie stock
• 1 large handful of sultanas
• 1 tsp of sumac
• Salt + Pepper
• 1 white onion
• 2 cloves of garlic
• 1 tbsp of oregano
• 1 tsp of cinnamon
• Pinch of cayenne pepper
• 1 tbsp of sugar

Method

• Turn on your oven to 170C (fan), then start making the meatballs. In a bowl combine all the ingredients and make sure to mix well, so use your hands. Then divide into 18 small sized balls and make sure they are all around the same size.
• In a non-stick pan, on medium heat add a tbsp of oil then brown off the meatballs – you may have to do this is batches. Once all done, set to the side and make the sauce.
• For the sauce, dice your onion and slice the garlic. Add to the same pan used for browning off the meatballs, cook on low/medium heat for 5 minutes before adding the spices and cook for a further minute. Then add your finely chopped fresh tomato and further cook for 1 minute on medium heat.
• Add the 200ml of veggie stock and tomato paste, cook until starting to simmer and the add the can of chopped tomatoes. Here you can season well with salt and pepper and the sugar.
• Cook the sauce for about 5-7 minutes of medium/ high heat before chopping your sultanas and adding them to the sauce.
• Add the sauce in the tray bake and nestle the meatballs in the sauce. Cover with tinfoil and pop in the oven for 1 hour 15 minutes.
• Take out the meatballs and place large chunks of the feta around the tray bake, making sure they are half in and half out in the sauce, then place back in the oven for a further 15-20 mins on 200C.
• For the rice, boil the kettle and add 1 mug of basmati rice and 2 mugs of water to a pot, then add in the turmeric and mix. Place half the lemon face down in the water. Bring to the boil and pop on the lid – turn down to a low heatand cook for 15 minutes until all the water has been fully absorbed.
• To garnish, sprinkle over pomegranate seeds and mint around the rice and the tray bake. Voila

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