DIAL a Chef 1 | KSFChef

Tomato-Braised Moroccan Lamb Meatballs

Ottolenghi’s Harissa-Roasted Cauliflower and Potatoes

Meatballs

1 ½-ish lbs. ground lamb

1/4 cup chopped fresh parsley leaves, plus more for garnish

¼ cup fresh mint leaves (if you have them), torn, plus more for garnish

1 egg

½ cup breadcrumbs (I like panko) or two pieces stale bread, cubed/ torn into small pieces

½ cup milk

1 small onion, finely chopped

2 stalks celery, finely chopped (if desired)

3 small mushrooms, finely chopped (if desired)

A few cloves garlic, minced

cumin

ground coriander

ground cinnamon

garlic powder

Oregano

fenugreek (if you have it!)

Paprika

Olive oil or butter (for sauteing)

Salt and pepper

Feta or similar cheese (optional but amazing)

Tomato Sauce

2-3 cans tomato product (diced tomato, sauce, paste, ideally a combination)

1 cup or more chicken stock

Half an onion, chopped

A few cloves garlic, minced

cinnamon

oregano

Coriander

Cumin

Salt and pepper

Veggies

2 large potatoes, scrubbed, cut into bite-sized pieces

1-2 sweet potatoes, scrubbed, cut

One head cauliflower, cut into florets

Olive oil

Salt and pepper

Parsley for garnish