Name: Moroccan Lamb Meatballs with Olives and Lemon
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Makes 4 adult portions
Cuisine: Moroccan
Ingredients: sea salt and freshly ground black pepper; 1 red chilli, seeded and finely chopped; 1 small handful cilantro leaves, chopped; 2 tablespoons olive oil; couscous or flatbread, to serve; 1 pound 2 ounces ground lamb; 3 onions, quartered; 1 handful flat-leaf parsley leaves, chopped; finely grated zest and juice of 1 lemon, plus 1 lemon, cut into wedges; ½ teaspoon cayenne pepper; 1 teaspoon ground cumin; 2 tablespoons tomato paste; ¾ cup ripe or green kalamata olives, pitted; 1 teaspoon ground cinnamon; 1 cup plus 2 tablespoons lamb stock; a large pinch saffron strands; 2 tablespoons peeled and grated or finely chopped gingerroot

Preparation info

Makes
4
adult portions

Difficulty
Easy
Ready in
1 hr

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

This is a delicious North African dish that is ideally suited to serving with couscous or flatbread. You need two really juicy lemons—buy the unwaxed ones if you can. This is also a great dish to choose for a dinner party because you can make it a day ahead.

Ingredients

3 onions, quartered
1 pound 2 ounces ground lamb

Africa
Morocco
Main course
Spicy
North Africa

Method

Put the onions in a food processor and whiz until finely chopped. Remove half and set aside. Add the lamb, spices, lemon zest, parsley and salt and pepper to the food processor and whiz to combine. Tip out the mixture and, using wet hands to stop the mixture sticking to you, shape it into walnut-size balls. (The meatballs can be made a day before cooking and kept in the

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Moroccan Lamb Meatballs with Olives and Lemon

Ingredients

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