Moroccan spiced lamb meatballs


Prep Time: 


Cook Time: 



  • 4 - 6 People


1 kg Minced lamb meat
1 medium onion
2 cloves of garlic
1 chilli, deseeded
Fresh coriander
1 heaped teaspoon ground cumin
1 heaped teaspoon ground coriander
Salt and pepper


 In a food processer, blitz the onion, garlic, chilli and spices to a paste with a small spoon of olive oil and add to the mince with the chopped coriander. Shape meat into balls, approximately golf ball side . Fry gently in olive oil, browning the meat gently for 5 mins or so. Finish them in a moderately hot oven with a few spoons of your tomato sauce or harissa…about 10 minutes or until cooked. 
Serve with a punchy tomato sauce, a spoon of greek yoghurt, cous cous and Lots of chopped coriander and mint.

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