Moroccan Lamb Meatballs with Olives and Lemon

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: 1 pound 2 ounces ground lamb; 2 tablespoons peeled and grated or finely chopped gingerroot; sea salt and freshly ground black pepper; couscous or flatbread, to serve; ¾ cup ripe or green kalamata olives, pitted; 3 onions, quartered; 2 tablespoons olive oil; 1 red chilli, seeded and finely chopped; 1 cup plus 2 tablespoons lamb stock; 2 tablespoons tomato paste; 1 teaspoon ground cinnamon; a large pinch saffron strands; 1 small handful cilantro leaves, chopped; ½ teaspoon cayenne pepper; 1 teaspoon ground cumin; 1 handful flat-leaf parsley leaves, chopped; finely grated zest and juice of 1 lemon, plus 1 lemon, cut into wedges

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
North Africa
Spicy

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