Lamb meatballs from the Maghreb

Ingredients for 3 servings:

• 500 g minced lamb
• 2 tsp cumin powder
• 1 tsp coriander powder
• 2 tsp paprika powder, hot
• Salt and pepper, black
• 2 tsp, heaped mint leaves, chopped
• 1 tsp, heaped coriander leaves, chopped
• 1 tbsp olive oil for frying
• 1 clove(s) garlic
• 1 tsp, heaped coriander seeds
• 3 cm ginger, roughly chopped
• 1 tsp, heaped harissa
• 1 tsp paprika powder, hot
• 1 tsp cumin
• 1 tbsp lemon juice
• 3 tbsp olive oil
• 1 m.-large onion(s), chopped
• 1 piece(s) cinnamon stick(s), 3 cm long
• 1 can tomatoes, pureed, 400 g
• 1 tbsp honey
• 100 ml Lamb stock
• Mint leaves, roughly chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with chermoula tomato sauce

First, prepare about 12 meatballs using the above ingredients and a little salt. Briefly fry the meatballs in olive oil, remove from the pan, and set aside. For the sauce, blend the garlic, coriander, ginger, harissa, paprika, cumin, lemon juice, and 2 tablespoons of olive oil in a blender until paste-like. In the same pan, add 1 tablespoon of olive oil and sauté the chopped onions for 5 minutes. Stir in the paste, and after 2 minutes, add the tomato passata, honey, and lamb stock. Bring to a boil, then add the meatballs to the sauce and simmer, covered, for 20 minutes. The sauce should thicken slightly. Garnish with mint before serving.