Tuesday, August 5, 2014

Moroccan Lamb Meatballs with Chopped Pistachios


I've never cooked with lamb, but when you're on Whole30, variety is the key! I found this recipe on a website I really like - The Clothes Make the Girl (here). I made my meatballs way too big so it took them FOREVER to cook, and I definitely didn't want to eat raw lamb, but once it was done, I wish I had doubled the recipe! The meat was delicious, and I absolutely loved the sauce. Enjoy!

  • 2 tbsp. dried parsley
  • 1 tbsp. paprika
  • 4 tsp. ground cumin
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 2 pounds lamb
  • 1 tbsp. coconut oil
  • 2 onions, diced
  • 2 cloves of garlic, minced
  • 2 tsp. paprika
  • 2 tomatoes, diced
  • 1.5 c. water
  • 2/3 c. tomato paste
  • 1/2 c. chopped pistachios
  1. In a large bowl, combine 1 tbsp. parsley, 1 tbsp. paprika, 2 tsp. ground cumin, 1 tsp. salt, and 1/4 tsp. pepper
  2. Add in the lamb, and mix completely with hands
  3. Roll lamb into small balls (about one tablespoon, smaller than a golf ball) and put on a baking sheet (don't make them too big!!)
  4. Heat coconut oil in a large pot
  5. When oil is hot, add diced onion and cook for for about 5 minutes
  6. Add the garlic, remaining paprika, cumin, salt and pepper and stir
  7. Add tomatoes and stir
  8. Add water, tomato paste, and rest of parsley, and stir again
  9. Bring sauce to a boil, add in meatballs, cover with lid, and reduce heat to simmer
  10. Cook for 40 minutes
  11. Remove the lid and cook for 20 minutes. Cut through one meatball to make sure the meat is cooked through. If it's not, keep cooking...
  12. Sprinkle each serving with chopped pistachios

Ate the next day with a fried egg on top!



Original recipe here

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