Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, lamb meatballs with green beans and warm moroccan salad, for 2. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Lamb meatballs with green beans and warm Moroccan salad, for 2 is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Lamb meatballs with green beans and warm Moroccan salad, for 2 is something which I’ve loved my whole life.
Fry the lamb meatballs over a medium heat in a pan, until browned and cooked through. Put the beans in a pan with a splash of water, and steam. The meatballs are simmered in a sweet, savory, and fragrant thick tomato sauce with plump raisins. Enjoy the meatballs over cooked rice, couscous, or quinoa for an easy, warm, and cozy meal!
To get started with this particular recipe, we must first prepare a few components. You can cook lamb meatballs with green beans and warm moroccan salad, for 2 using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lamb meatballs with green beans and warm Moroccan salad, for 2:
- Get 12 lamb meatballs
- Make ready 200 grams green beans
- Get 1 tsp butter
- Prepare 1 tsp ground black pepper
- Make ready 1 package pre-cooked couscous, bulgur wheat or quinoa.
- Make ready 2 pita breads
Heat half the oil in a large frying pan over medium heat. Mix the couscous with a fork to fluff it up, add the beans, red onion, tomatoes, lemon zest and juice, the torn mint and the remaining oil. Drizzle over the remaining sticky juices from the pan and scatter over a few whole mint leaves. In the meanwhile mix all ingredients for the meatballs together and shape a dozen of balls.
Instructions to make Lamb meatballs with green beans and warm Moroccan salad, for 2:
- Fry the lamb meatballs over a medium heat in a pan, until browned and cooked through.
- While the meatballs are cooking, cut the stalks off the green beans, and chop into 3. Put the beans in a pan with a splash of water, and steam.
- When the beans are cooked (after steaming for about 10 mins), add a knob of butter, and some ground black pepper and toss to mix.
- Prepare the couscous or bulgur wheat or quinoa according to the pack instructions.
- Serve with a warmed pita bread.
Drizzle over the remaining sticky juices from the pan and scatter over a few whole mint leaves. In the meanwhile mix all ingredients for the meatballs together and shape a dozen of balls. Transfer the lamb to individual plates or a serving platter. Combine spinach, greens, and peas in salad bowl. The bright, tangy flavors in this dish would contrast spectacularly with the earthen chops.
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