Moroccan Lamb Meatballs
Ingredients
- 500g lamb mince
- 20ml chopped fresh mint
- 1 small red onion, chopped
- 4 cloves garlic, crushed
- 10ml crushed ginger
- 1 egg yolk
- Salt to season
- 10ml ground coriander
- 5ml ground cumin
- Harissa Paste
- 6 cloves garlic
- 15g fresh coriander
- 2,5ml caraway seeds
- Juice of 1 lemon
- Zest of 1 lemon
- 8 large red chillies
- 60ml olive oil
- Sauce
- 45ml sunflower oil
- 1 cinnamon stick
- 1 bay leaf
- 5ml cumin seeds
- 1 onion, finely chopped
- 5ml coarse salt
- 800g chopped tomatoes or 2 x 400g tins chopped tomato 60ml harissa paste
- 7- 10ml sugar
- 125ml boiled water
- Fresh coriander, to garnish
Method
- Heat the sunflower oil in a pan.
- Add the cinnamon stick, bay leaves and fry until fragrant.
- Add the cumin seeds and sauté until they splutter.
- Stir the onion into the oil and add salt.
- Add 60ml harissa paste to the side of the pan.
- Stir the paste to fry lightly, add the tomatoes and use the back of a wooden spoon to break down the lumps.
- Sprinkle the sugar into sauce and leave to simmer until the tomatoes soften an break down.
- Mix all the meatball ingredients together and mould the mince into balls.
- Place the meatballs into the hot sauce, add the boiled water.
- Reduce the heat and simmer – this should take about 10 – 12 minutes.
- Do not stir the meatballs, but shake the pot gently to move the meatballs.
- Once the meatballs are cooked through, garnish with fresh coriander.