A hearty and flavorful dish combining spiced meatballs with a rich lentil base, perfect for a cozy dinner.
Preheat your oven to 180°C (fan 160°C).
Preheating ensures even cooking and saves time later.
Combine the minced beef, ground cumin, coriander, cinnamon, finely chopped onion, and beaten egg in a bowl. Mix well and shape into walnut-sized balls.
Chilling the meatballs for 15 minutes helps them hold their shape during cooking.
Roll the meatballs in flour to coat them lightly.
This step helps create a crispy exterior when frying.
Heat olive oil in a frying pan and fry the meatballs in batches until golden brown. Set aside.
Avoid overcrowding the pan to ensure even browning.
In the same pan, sauté minced garlic until fragrant. Add cayenne pepper, lentils, chopped tomatoes, and a cinnamon stick. Simmer for 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Transfer the lentil mixture to an ovenproof dish and arrange the meatballs on top. Bake covered for 40 minutes, then uncovered for 10 minutes.
Removing the cover allows the top to brown and develop a richer flavor.
In a wok, heat olive oil and sauté sliced fennel and carrots. Add orange juice and zest, and cook until tender.
Adding the orange juice towards the end preserves its fresh flavor.
Serve the casserole with the vegetable side, garnished with fennel fronds and orange zest.
A fresh garnish enhances both the presentation and flavor.
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