Moroccan Style Lamb Meatballs

How to make Moroccan Style Lamb Meatballs.

Ingredients: Serves 2

For the meatballs:

  • 500g lamb mince
  • 1 onion
  • 2 cloves garlic
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp dried mint
  • 1/2 small bunch coriander leaves
  • 1/2 tsp salt (or to taste)
  • 1 egg (beaten)

For the sauce:

  • 1 onion
  • 1 carrot
  • 1 stick celery
  • 2 cloves garlic
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tin of tomatoes
  • 1 tbsp tomato puree
  • 2 red chillies
  • 2 bay leaves
  • 1 lemon
  • 1/2 tsp salt (or to taste)

Method:

  1. First job is to make the meatballs so chop the onion, garlic and coriander as fine as you can possibly get them, then put them in a bowl with the mince and the rest of the meatballs ingredients.
  2. Get stuck in with your hands and mix well, then roll the meaballs in a circular motion between the palms of your hands.
  3. The next step is to make the sauce so chop the onion, carrot, celery and garlic and soften in a little olive oil, add the spices and chillies, fry briefly, then add the tomatoes, tomato puree, plus a little hot water, and the bay leaves and salt.
  4. Bring to a gentle simmer then squeeze in the lemon.
  5. Now that the sauce is simmering away gently, it’s time to brown the meatballs.
  6. Heat a little olive oil in a frypan and gently place the meatballs in, taking care not to overcrowd.
  7. When the meatballs are suitably browned, you can start adding them to the sauce.
  8. Take extra care not to break them up or handle them too roughly.
  9. Eventually all the meatballs should fit neatly into the sauce pan.
  10. Leave to simmer gently with the lid on for about 15-20 minutes
  11. Serve with cous cous or rice and enjoy!
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