MOROCCAN SPICED LAMB MEATBALL TRAY BAKE

Prep:
25 MINUTES
Cook:
40 MINUTES
Serves:
4-6

Ingredients

500g Lamb mince

1 tsp ground cumin

1 tsp ground coriander

1/2 red chilli, finely 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 Metellianachickpeas, drained

2 tablespoons olive oil

2 teaspoons Besaha ras el hangout

salt

1/2 cup yoghurt

2 tblsp pomegranate molasses

2 tblsp pomegranate arils (optional)

150g rocket leaves

Method

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