Moroccan Lamb Meatballs
Preparation: 20 minutes
Cooking: 20 minutes
You’ll need a non-stick frying pan.
500g ground lamb
1 tsp whole cumin seeds
1 dsp whole coriander seeds
Pinch of paprika
Salt and ground black pepper
Six grated tomatoes
A little olive oil
One clove of finely chopped garlic
Handful of flat leaf parsley, chopped
Sea salt and fresh ground black pepper
Before you get back to the campsite, get your butcher to put the lamb through the mincer a couple of times as you want a very fine mince for this recipe.
Toast the cumin and coriander seeds in a dry pan for a couple of minutes. Crush to a powder in a pestle and mortar. Keep them on the move and don’t burn them!
Place the minced lamb in a bowl together with a pinch of salt, the paprika, the crushed spices and a grind of black pepper.
Using your fingertips, work the spice through the meat, mixing thoroughly. Take a pinch of the meat and form meatballs the size of large marbles. Set aside on a plate (500g of mince will make about 28 meatballs – enough for four healthy appetites).
Place the meatballs in a non-stick frying pan and bring to heat (you won’t need any oil in the pan as the fat will begin to come out of the meat). Keep moving the meatballs around in the pan to ensure they brown on all sides.
While the meatballs are cooking you can prepare this really easy sauce. Place a drop of olive oil in a pan and add the chopped garlic. Once the garlic starts to cook, halve the tomatoes and grate them, cut side, into the pan. Discard the skin, which will remain in your hand.
Stir and season to taste as the grated tomatoes begin to thicken to a sauce. By the time the meatballs are cooked, the sauce will have thickened. Once off the heat, add a handful of chopped flat leaf parsley and spoon over the meatballs.
This dish works well with a tabouleh salad.