Tuesday, 25 September 2012

Moroccan Lamb Meatballs

With the cooler weather rolling in, its time for warming, high energy foods like hearty stews and spicy curries. (Though I have to confess I eat them all the time anyway).

This dish offers a nod towards the traditional tagine dishes most of us think of when Morocco night comes around.

The main difference is that the meat has a more savoury seasoning that works wonderfully with the sweetness of the sauce.

Ingredients (Feeds 4).
500g lamb (minced).
A knob of butter.
1 tin chopped tomatoes.
400ml passata.
A large onion (grated).
4 cloves garlic (crushed).
A handful of pitted dates.
A handful of sultanas.
A handful of dried apricots.
A handful of slivered almonds.
1tbsp honey.
Ground cumin.
Ground cinnamon.
Ground saffron.
Chilli powder.
A small bunch of parsley (chopped).
A small bunch of coriander (chopped).


To the lamb, add 1 clove of crushed garlic, 1 tsp turmeric, salt, cinnamon, pepper, salt, chilli, cumin and 1 tbsp chopped herbs.

Mix well with your hands and roll into small balls.

Fry in the butter until well browned, then remove from the pan and set aside.

Throw the onion and garlic in the pan and sweat them on a low heat.

Add 1 tbsp turmeric, cinnamon, cumin.
1 tsp chilli, 1/4 tsp saffron. A good pinch of salt and fresh ground pepper.

Stir well, add the remaining herbs and stir again.

Add the tomatoes, passata and honey.
Bring to the boil, then add the dates, sultanas, apricots almonds and meatballs.

Add a little water if its looking a little dry.
Simmer gently for 20 minutes until the meatballs are cooked through and the sauce attains a lovely, unctuous thickness.

Job done!


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