Lamb and Mint Meatballs in Chermoula Tomato Sauce

These succulent meatballs, seasoned with touches of mint, honey, and cinnamon, perfectly encapsulate the essence of a Moroccan lamb tagine. Tender lamb meatballs with a refreshing mint flavor, all encased in a fragrant tomato sauce with a hint of Chermoula, are the ideal complement to any family meal menu. With every taste, the vibrant, zesty tones of the sauce and the substantial richness of the meatballs are in perfect harmony. Serve them over buttery, aromatic couscous that has a hint of lemon.


A canvas that highlights the elements in every culinary masterpiece is appropriate. Let me introduce you to the Le Creuset Signature Cast Iron Shallow Casserole, a kitchen staple with outstanding heat distribution and retention.

A pleasing browning that locks in the flavors is made possible by the shallow casserole design, and the practical enamel covering guarantees consistent cooking. The sophisticated look of this dish, which moves easily from cooktop to oven to table, enhances the dining experience.

Chermoula Tomato Sauce with Lamb and Mint Meatballs Recipe

Ingredients:

  • 2 cloves of garlic, coarsely chopped
  • coarsely cut, peeled ginger root (5 cm piece).
  • Half a teaspoon of paste made with harissa
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cumin seeds
  • 2 teaspoons ground coriander seeds
  • 2 teaspoons hot paprika
  • 1 tablespoon lemon juice
  • 4 tablespoons olive oil
  • 2 medium onions, cut finely
  • 3×7.5cm (3inch) cinnamon sticks
  • 2x400g (14oz) canned chopped tomatoes
  • 2 tablespoons clear honey
  • 150ml (¼ quarts) of water, lamb stock, or chicken stock
  • 2 tablespoons fresh mint, roughly chopped
  • little mint leaves for decoration
  • One little preserved lemon should be peeled and thinly shredded as a garnish.

For the meatballs:

  • 1 kg (2¼lb) minced lamb
  • 4 teaspoons ground cumin seeds
  • 2 teaspoons ground coriander seeds
  • 2 teaspoons hot paprika
  • 4 tablespoons chopped mint

Method:

  1. Put garlic, ginger, harissa, spices, lemon juice, and 2 tablespoons of oil into a mini food processor; blend to a smooth paste.
  2. For the meatballs, mix minced lamb, cumin, coriander, paprika, mint, salt, and pepper in a bowl; form into golf-sized balls.
  3. Brown the meatballs in a casseroles with oil; set aside.
  4. Fry onions and cinnamon in the casserole; stir in the spice paste and fry.
  5. Add tomatoes, honey, and stock; bring to a simmer. Drop in the meatballs and simmer for 20 minutes.
  6. Season, stir in mint, and serve with couscous.

Cook Notes:

  • Chermoula is a Moroccan spice paste available in most supermarkets.
  • Preserved lemons are a traditional North African ingredient.
  • Grind spices just before using for maximum flavor.
  • For couscous, soak in hot water, fluff with a fork, and add butter and lemon zest before serving.

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