Moroccan Lamb Meatballs & Harissa Potatoes
Moroccan food is wonderful. Spicy & aromatic without too much heat. These lamb meatballs are flavoured with fresh mint, cumin, coriander & cinnamon. The sauce is made from tomatoes, onions, garlic, preserved lemons and dried apricots & dates. The dried fruit could be left out, just add a little sugar or honey in their place but if you would love to experience the taste of Northern Africa then please leave them in. Harissa potatoes just uses Harissa paste that you can find in any supermarket and a sprinkle of sesame seeds. Let me talk you through the recipe which will serve around 6 good portions
For the meatballs you will need
500g/ 1lb lean minced lamb,
½ cup white breadcrumbs
2 crushed cloves of garlic
2 beaten eggs
1½tsp sea salt
¾tsp black pepper
1 heaped tsp cumin powder
1 heaped tsp coriander powder
1 heaped tsp ground ginger
1 tsp cinnamon powder
2 tbsp chopped mint
1tbsp chopped fresh coriander/cilantro
3 tbsp olive oil for frying.
Just combine all the ingredients really well. Shape into small egg shapes. Leave for a hour in the fridge then fry on a medium heat for around 6/7 minutes until browned all over.
For the sauce
1 400g tin of chopped tomatoes
4 tbsp tomato puree
1 large onion finely diced
4 crushed cloves of garlic
1tbsp chopped preserved lemon
1 tsp coriander
1 tsp paprika
½ tsp ground ginger
1 heaped tsp Ras-el-Hanout (available at most supermarkets with the spices)
8 dried apricots chopped
4 stoned dates chopped
1 cup of lamb stock
1 tbsp olive oil
gently fry the onion & garlic in a the olive oil until soft
add the spices and fry for a minute or two
add the tomato puree and tinned tomatoes
Add the dates, apricots & preserved lemon and the lamb stock.
Simmer for around 20 minutes .
Add the lamb balls and cook on for around 10 minutes until they are cooked through.
If the sauce is a little runny you can add a tsp of cornflour mixed with a little water to thicken it.
Sprinkle with fresh coriander or parsley and it's ready to serve.
For the Harissa potatoes
2lb of par boiled new potatoes
2 tbsp olive oil
1 heaped tbsp Harissa paste
good sprinkling of sesame seeds
Sea salt flakes to finish
few chopped chives to garnish
Heat the oven to 200c
Just mix the potatoes, oil & harissa paste together so that the potatoes are well coated
Roast in an oven tray for around 20 mins
Sprinkle over the sesame seeds and continue roasting for another 10 minutes
Add sea salt to taste
Sprinkle over a few chopped chives to decorate