Moroccan Lamb Meatballs



  • 500g lamb mince
  • 20ml chopped fresh mint
  • 1 small red onion, chopped
  • 4 cloves garlic, crushed
  • 10ml crushed ginger
  • 1 egg yolk
  • Salt to season
  • 10ml ground coriander
  • 5ml ground cumin
  • Harissa Paste
    • 6 cloves garlic
    • 15g fresh coriander
    • 2,5ml caraway seeds
    • Juice of 1 lemon
    • Zest of 1 lemon
    • 8 large red chillies
    • 60ml olive oil
  • Sauce
    • 45ml sunflower oil
    • 1 cinnamon stick
    • 1 bay leaf
    • 5ml cumin seeds
    • 1 onion, finely chopped
    • 5ml coarse salt
    • 800g chopped tomatoes or 2 x 400g tins chopped tomato 60ml harissa paste
    • 7- 10ml sugar
    • 125ml boiled water
    • Fresh coriander, to garnish


  1. Heat the sunflower oil in a pan.
  2. Add the cinnamon stick, bay leaves and fry until fragrant.
  3. Add the cumin seeds and sauté until they splutter.
  4. Stir the onion into the oil and add salt.
  5. Add 60ml harissa paste to the side of the pan.
  6. Stir the paste to fry lightly, add the tomatoes and use the back of a wooden spoon to break down the lumps.
  7. Sprinkle the sugar into sauce and leave to simmer until the tomatoes soften an break down.
  8. Mix all the meatball ingredients together and mould the mince into balls.
  9. Place the meatballs into the hot sauce, add the boiled water.
  10. Reduce the heat and simmer – this should take about 10 – 12 minutes.
  11. Do not stir the meatballs, but shake the pot gently to move the meatballs.
  12. Once the meatballs are cooked through, garnish with fresh coriander.