I’ve become a big fan of lamb. Whenever I’m looking for something to break up the monotony of chicken, beef and fish, lamb is always the first thing that comes to mind. It can replace beef in many dishes and works really nicely with Mediterranean flavors, curries and North African cuisines. Some people complain about it’s gamey flavor and tough, fibrous texture but when cooked well, with the right seasonings, it can be a revelation for meat-eaters.
Last Tuesday I had a hankering for meatballs but wanted to break free from the traditional Italian recipes. I decided to try something different with Moroccan-Spiced Lamb Meatballs in Tomato Sauce with Zucchini and Couscous. Please, blog, may I have some more?