
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:
- 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.
- Get stuck in with your hands and mix well, then roll the meaballs in a circular motion between the palms of your hands.
- 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.
- Bring to a gentle simmer then squeeze in the lemon.
- Now that the sauce is simmering away gently, it’s time to brown the meatballs.
- Heat a little olive oil in a frypan and gently place the meatballs in, taking care not to overcrowd.
- When the meatballs are suitably browned, you can start adding them to the sauce.
- Take extra care not to break them up or handle them too roughly.
- Eventually all the meatballs should fit neatly into the sauce pan.
- Leave to simmer gently with the lid on for about 15-20 minutes
- Serve with cous cous or rice and enjoy!
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