Ingredients

• 1 Coles Brand Australian Free Range Egg
• 1 cup (280g) plain full-fat yoghurt, divided
• 1/4 cup (20g) dried panko breadcrumbs
• 500g Coles Australian 3 Star Beef Mince
• 2 cloves garlic, finely chopped
• 1 long green chilli, finely chopped
• 5 1/2 teaspooons Ras el Hanout (see notes), divided
• 1 teaspoon cornflour
• 1/2 cup (125ml) canola oil, divided
• 1 brown onion, thinly sliced
• 1 1/2 cups (375ml) salt-reduced chicken stock
• 1/2 bunch kale, stemmed, coarsely chopped (about 80g)
• 1 orange, zest (removed with a vegetable peeler), cut into thin strips
• Cooked couscous, to serve

Method

• Step 1 In a medium bowl, whisk egg and 1/4 cup (70g) yoghurt. Stir in breadcrumbs until combined. Stir in beef, garlic, chilli, 1 1/2 teaspoon ras el hanout and 1 1/4 teaspoon salt. Using lightly oiled hands, divide mixture into 16 even-sized meatballs. Place on a plate in fridge for 20 mins to chill.
• Step 2 In a small bowl, whisk cornflour with 2 teaspoons water. Whisk in remaining 3/4 cup (210g) yoghurt.
• Step 3 In a large saucepan over medium heat, add 2 tbs of oil and onion and cook, stirring, for 5 mins or until onion is golden and almost tender. Add remaining 1 tablespoon ras el hanout and 1 teaspoon salt and cook, stirring, for 5 mins or until mixture is fragrant. Add stock and bring to a simmer.
• Step 4 Whisk 2 tablespoons hot stock mixture into yoghurt mixture. Stir yoghurt mixture into remaining stock mixture in pan. Bring to a simmer. Reduce heat to medium-low and simmer gently (boiling can curdle the sauce) for 10 mins. Stir in kale and cook for 2 mins or until kale is tender. Remove from heat and season with salt and pepper. Stir in orange zest.
• Step 5 Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add meatballs and cook, turning once, for 6 mins or until browned and cooked through.
• Step 6 Using a slotted spoon, remove meatballs and place on top of the couscous. Spoon the sauce over and serve.