This mildly spicy dish has a definite Moroccan influence. There’s no need to peel the potato so long as you wash it well and the sun-dried tomatoes could be swapped for dried apricots, prunes or even a small handful of sultanas.
As the meatballs are quite small the onion does need to be chopped very finely. For best results once you have added all the ingredients, place in a food processor and pulse until well blended.
Try it with chickpea and almond couscous for an easy, quick and complete meal.
MEATBALLS IN A SPICY SAUCE
Serves 4
INGREDIENTS:
1 kg minced lamb
2 medium onions, finely chopped
2 tablespoons coriander leaves, finely chopped
1 teaspoon salt
1 teaspoon ground cumin
25 g butter
2 tablespoonsvegetable oil
1 small potato, scrubbed and finely chopped
2.5 cm piece root ginger, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon black pepper
1 teaspoon turmeric
½ teaspoon sugar
½ teaspoon hot chilli powder
1 tablespoon white wine vinegar
180 ml water
8 sun-dried tomatoes in oil, chopped
1 tablespoon coriander leaves, chopped
METHOD:
In a large bowl combine the lamb, half the onions, 2 tablespoons coriander leaves, ½ teaspoon salt and the ground cumin. Knead well then divide into 36 small balls.
In a large frying pan melt the butter with the oil over a moderate heat.
Add the meatballs in batches and fry until nicely browned. Remove from the pan and set aside.
In the same pan, adding more butter and oil to the pan if necessary, fry the remaining onion and the potato for 5 minutes, stirring occasionally, until the onions are translucent but not brown and the potato is almost tender.
Add the ginger to the pan and cook for a minute more. Stir in the cumin, ground coriander, black pepper, turmeric, sugar and chilli powder and cook over a low heat, for two minutes stirring to prevent sticking.
Pour in the vinegar and water and bring to the boil. Return the meatballs to the pan and coat well with the spiced liquid. Add the sun-dried tomatoes.
Reduce the heat to low, cover the pan and simmer gently for 20 minutes until the meatballs are cooked, basting occasionally with the sauce.
Transfer the meatballs and sauce to a warmed serving dish, sprinkle the remaining chopped coriander leaves over the top and serve immediately.
