food for thought

by michelle

lamb meatballs with lemon and herbs

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Having bought a mincer attachment for my stand mixer, I decided on this meatball tagine to try it out. The meatballs were wonderfully soft and delicious.


In a food processor combine ½ a brown onion and 2 tablespoons of flat-leaf parsley and process until finely chopped. Add 2 torn slices of stale white bread without crusts and 1 egg and process briefly again. Add this to 500g (1lb 2oz) of minced lamb along with ½ a teaspoon each of ground cumin, paprika and freshly ground black pepper. Form the mixture into small meatballs and chill until needed. To make the sauce heat butter or oil (or both) in a saucepan and add ½ a finely chopped brown onion. Cook until soft then add ½ a teaspoon of paprika, ½ a teaspoon of ground turmeric, 1 finely diced red chilli and ¼ of a teaspoon of ground cumin and continue to cook for a minute or so. Add 1½ cups of chicken stock and 2 tablespoons of chopped coriander (cilantro) leaves. Bring to the boil and add the meatballs, shaking the pan so that they settle. Cover and simmer for 30-45 minutes then add 2 tablespons of chopped flat-leaf parsley and 2 tablespoons of lemon juice. Add the rind of ½ a preserved lemon, cut into strips. Simmer for a further 2 minutes before serving.

*This recipe appears in THE FOOD OF MOROCCO by Tess Mallos.


Written by michelle picker

May 1, 2015 at 5:42 am

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