Moroccan Lamb Meatballs with Batbout Flatbreads
TM6 TM5

Moroccan Lamb Meatballs with Batbout Flatbreads

4.7 (14 ratings)

Ingredients

Batbout dough

  • 320 g water
  • 2 Tbsp sugar
  • 20 g fresh yeast
    or 1 heaped tsp dried yeast (8 g)
  • 10 g olive oil, plus extra for greasing
  • 250 g plain flour
  • 80 g wholemeal flour
  • 240 g semolina, durum wheat
  • 1 ½ tsp fine sea salt

Lamb meatballs

  • olive oil, for greasing and frying
  • 4 garlic cloves
  • 5 - 6 sprigs fresh mint, leaves only, to taste
  • 600 g lamb meat for stewing, boneless, cut in cubes (2 cm)
  • 2 ½ tsp hot paprika
  • 2 tsp ground cumin
  • 1 ½ tsp fine sea salt
  • 1 tsp cayenne pepper
  • ¼ tsp ground black pepper
  • 6 - 7 sprigs fresh parsley, leaves only, to taste
  • 600 g tinned chopped tomatoes
  • 200 g water
  • 20 g sunflower oil

Nutrition
per 1 portion
Calories
4263 kJ / 1018 kcal
Protein
46 g
Carbohydrates
111 g
Fat
41 g
Fibre
11 g

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