Moghrabieh is a wonderful chewy, nutty addition. The giant cous cous takes on the flavours of the dish and stands up to the longer cooking time. Add the freshness and tang of beetroot and yoghurt and this is a one-dish winner.
500g lamb mince
3 tbsp ricotta
1 red onion, finely chopped
2 tbsp crushed pistachio kernels
½ tbsp ground cumin
2 cups moghrabieh
4 cups chicken stock
1 tsp ground cumin
1 clove garlic, crushed
2 cups kale leaves (we used dinosaur kale), ribs removed, coarsely torn
generous dollop of Greek-style yoghurt
1 beetroot, peeled, grated
1. Preheat oven to 180C.
2. Combine the meatball ingredients in a bowl and using your hands, roll into meatballs about the size of golf balls.
3. Place a large high-sided roasting tray on your stovetop over medium heat with a generous glug (2-3 tbsp) of olive oil. Add the meatballs and cook briefly, turning quickly, just to brown the outsides.
4. Add the moghrabieh ingredients to the pan, briefly mix, and arrange the meatballs in the tray. Place in the oven for 15 to 20 minutes, or until the stock has been absorbed and the moghrabieh is tender. Halfway through cooking, give the tray a gentle shake to ensure the ingredients cook evenly. (Depending on how spread out the ingredients are across the roasting tray, this may take up to 30 minutes for the cous cous to cook through.)
5. Remove from the oven and stir through the kale (the residual heat will soften it). To serve, dollop over the yoghurt and shredded beetroot.