1 red onion, peeled and finely chopped
1kg lean minced lamb
3 tsp ground cumin
2 tsp ground coriander
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp chilli powder
Salt and freshly ground black pepper
3 preserved lemons, roughly chopped
700ml chicken stock make from Bovril
a handful of chopped fresh coriander leaves to serve
1. Place the onion in a large mixing bowl with the lamb and 1 tsp each of the ground spices. Season well and, using your fingers, mix well to combine. Using wet hands, shape the mixture into walnut-sized balls and set aside.
2. Place the remaining ground spices in a medium, non-stick saucepan with the preserved lemons and the stock and bring to the boil. Cover tightly, reduce the heat and simmer for 3-4 minutes.
3. Carefully add the meatballs to the saucepan, cover the pan and let simmer gently for 15-20 minutes, turning them often until cooked through. Check seasoning.
4. To serve, ladle into four warmed soup plates or bowls and sprinkle over chopped coriander leaves.
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