500 g (1 lb) minced turkey
100 g (3½ oz) drained canned green lentils
1 egg yolk
1 tablespoon olive oil
1 onion, sliced
2 garlic cloves., finely chopped
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cumin
2 teaspoon ground cinnamon
2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped
400 g (13 oz) can chopped tomatoes
150 ml (4 pint) chicken stock
salt and pepper


1.Preheat the slow cooker if necessary. Mix together the minced turkey, green lentils, a little salt and pepper and the egg yolk in a bowl or food processor.
2.Divide into 20 pieces, then shape into small balls with wetted hands. Heat the oil in a large frying pan, add the meatballs and fry, stirring, until browned but not cooked through.
3. Lift out of the pan with a slotted spoon and put into the slow cooker pot
4.Add the onion and fry until softened, then stir in the garlic, spices and ginger and cook for 1 minute.
5.Stir in the tomatoes, stock and a little salt and pepper and bring to the boil, stirring.
6.Pour over the meatballs, cover with the lid and cook on low for 6-8 hours or until cooked through. Stir, then spoon on to couscous-lined plates
7.FOR LEMON COUSCOUS TO ACCOMPANY THE MEATBALLS, put 200 (7 oz) couscous into a bowl and pour over 450 ml (4 pint) boiling water.
8.Add the grated rind and juice of 1 lemon, 2 tablespoons olive oil and some salt and pepper, cover and leave to stand for 5 minutes.
9.Fluff up with a fork and stir in a small bunch of chopped coriander.

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