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    Moroccan Lamb Meatballs in Spicy Tomato Sauce

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    Moroccan Lamb Meatballs in Spicy Tomato Sauce

    This is a really tasty dish and very simple to make. Lamb meatballs in a spicy tomato sauce that goes really well with a fresh green salad and warm flatbreads.

    • Total time: 1 hour 30 minutes

    Serves: 4


    • Olive oil
      4 Medium-sized eggs
      Salt and freshly ground black pepper
      Fresh coriander

      For the meatballs

      500g of minced lamb
      Chopped parsley
      1 tsp ground cumin
      salt & pepper
      1 tsp hot paprika

      For the sauce

      1 Large onion, sliced
      2 tins of chopped plum tomatoes
      1 tsp ground cumin
      1 tsp hot paprika
      2 crushed cloves of garlic cloves
      salt and pepper to taste


    1. To make the meatballs Put the minced lamb, the parsley, paprika, cumin, salt and pepper into a bowl and mix thoroughly with your hands. Then make about 24 to 30 balls (depending on size) Heat a good lug of oil in a frying pan (a good deep frying pan works well here). Seal the meatballs on all sides. Remove the meatballs leaving the hot oil behind and leave to one side.
    2. To make the sauce Add the sliced onion to the pan with cook on a low heat until it is very soft and just starting to brown. Add the tomatoes, garlic, ground cumin, hot paprika, crushed garlic cloves, salt and pepper. Mix and leave to simmer for about 15 minutes. Keep an eye on it, you don’t want it to get too thick. Now preheat the oven to 200C or Gas mark 6.
    3. Put the meatballs back in the sauce. Transfer the mixture to an oven dish. Make four depressions in the sauce and crack the eggs into each one. Put it in the oven until the egg whites set. Serve with a green salad and warmed pitta breads

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