Sunday, April 29, 2012
Moroccan Spiced Lamb Meatballs in Tangy Tomato Sauce
It's finally here. Autumn that is. Where the weather is cool and the breeze comes in. Autumn and Spring are probably my favourite seasons of the year. It isn't too warm but there is enough sun to get out there and seize the day.
As I am writing this, I'm recovering from a very sore left index finger. We had some friends over for a bbq and I sliced my finger while chopping spring onions! Since the bleeding didn't stop for 2 over hours, I went to the doctors who placed a pressure bandage on.
So with the bandage on, everything seems to operate a little slower. Like typing for instance and washing your hair. It may be one finger but it reminded me of how we tend to take little things like this for granted. It also forced me to slow down a little- like no boxing classes and scheduled our little break away. Sometimes, accidents remind us to take a breath before going again.
I'm on the road to recovery by the time you read this... and don't worry, I made these meatballs when my fingernail was still intact so no blood lost with this. It's a nice warm dinner on a cool night. Who says one cannot have salads with baked dishes?
Moroccan Spiced Lamb Meatballs in Tangy Tomato Sauce (serves 4)
450 grams of lean lamb mince
1 red onion chopped
2 tsp of dukkah (spicy)
1 tablespoon of cumin
1 tsp of fennel seeds
1 tsp of chill powder
1 tinned chopped tomato
2 tablespoon of tomato paste
2 tablespoon of water or more if needed
squeeze of lemon
salt and pepper
Make lamb mince balls- just combine all ingredients. Roll into balls and place into over proof dish- it should make around 16 meatballs.
Sauce- combine all in a jar. Pour over meatballs and bake for 25-30 minutes.