MOROCCAN SPICED LAMB MEATBALL TRAY BAKE
Preheat the oven to 200C.
Mix together the lamb, cumin and ground coriander, chilli, panko, milk and half the coriander. Lightly oil hands and shape mix into meatballs, set aside.
Toss together the pumpkin, chickpeas, olive oil and ras el hanout. Season generously with salt. Put onto a baking-paper lined lipped baking dish. Scatter over the meatballs. Roast for 30-40 mins until the meatballs and pumpkin are cooked through.
Scatter the mix with the remaining coriander and drizzle with the yoghurt and pomegranate molasses and pomegranate arils if using. Serve alongside the rocket dressed with a little extra virgin olive oil and season to taste.
500g Lamb mince
1 tsp ground cumin
1 tsp ground coriander
1/2 red chilli, Finley chopped
1/2 cup panko or dried breadcrumbs
1/4 cup milk
1 small bunch coriander, roughly chopped
600g pumpkin, cut into wedges
1 can Metelliana chickpeas, drained
2 tablespoons olive oil
2 teaspoons Besaha ras el hangout
1/2 cup yoghurt
2 tblsp pomegranate molasses
2 tblsp pomegranate arils (optional)
150g rocket leaves