” this is a popular dish in Morocco, we offer this to guests because it is filling and tasty…”
500g lean minced lamb
1 medium onion, grated
2 garlic, crushed
1 tea spoon ground ginger
1 tsp dried chilli flakes
1 tsp ground cumin
1 tsp ground cinnamon
1 table spoon olive oil
1 can 400g plum tomato
1/2 bunch coriander, chopped.
Put lamb ,onion, half the garlic, half ginger and half the spices in a bowl and season well.
Mix and form into little meatballs.
Heat 1 tbsp olive in a large non- stick pan abd add the meatballs in batches, frying until browned.
Scoop out, then. Add the rest of garlic, ginger and soices and for 2/3 mn. Add the tomatoes and stock abs season. Simmer for 10 mn, then add back the neatballs and cook for another 15 mn until sauce is thickened, stir in coriander.
Then serve with home made bread (preferably).
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