Lamb and Mint Meatballs in Chermoula Tomato Sauce by Le Creuset

Cast Iron

Ingredients

MEATBALLS
1 kg (2¼lb) minced lamb
4 teaspoons ground cumin seeds
2 teaspoons ground coriander seeds
2 teaspoons hot paprika
4 tablespoons chopped mint
SAUCE
2 garlic cloves-roughly chopped
5cm piece peeled ginger- Roughly chopped
2 teaspoons harissa paste
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- finely chopped
3x7.5cm (3inch) cinnamon sticks
2x400g (14oz) canned chopped tomatoes
2 tablespoons clear honey
150ml (¼pints) lamb stock, chicken stock or water
2 tablespoons fresh mint- roughly chopped
Garnish: Small mint leaves and the peel from 1 small preserved lemon- cut into thin shreds

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These delicious meatballs are reminiscent of a Moroccan lamb tagine, flavoured with cinnamon, honey and mint.

Serve with buttery, lemon-scented couscous.

Put the garlic, ginger, harissa, spices, lemon juice and 2 tablespoons of the oil into a mini food processor with 1 teaspoon of salt and blend to a smooth paste.
For the meatballs; put the minced lamb into a bowl with the cumin, coriander, paprika, mint, 1½ teaspoons of salt and some freshly ground black pepper and mix together well with your hands. Break the mixture into 35g pieces and roll into golf-sized balls using lightly oiled hands. Heat the remaining 2 tablespoons of oil in the casserole, add the meatballs and fry briefly on all sides until lightly browned. Remove with a slotted spoon to a plate.
Add the onions and the cinnamon sticks to the oil left in the casserole and fry gently until the onion is soft and lightly golden – about 5 minutes. Stir in the spice paste and fry gently for 2 minutes. Add the tomatoes, honey and the lamb stock or water and bring to a simmer. Drop the meatballs into the sauce and simmer uncovered for 20 minutes, stirring occasionally, until the sauce has reduced and thickened nicely. Season to taste and stir in the mint. Scatter over the mint leaves and strips of preserved lemon and serve with some couscous.

Chermoula is a Moroccan spice paste, made with mint, lemon juice and harissa paste. You can buy it ready-prepared in small jars in most supermarkets.
Preserved lemons are a traditional North African ingredient. To use, cut them into quarters lengthways and pull or scrape away the flesh, then thinly slice or chop the skin.
Ground spices lose their pungency very quickly, so try to freshly grind the seeds just before using if you can.
For 6 people put 400g (14oz) dry couscous into a heatproof bowl with ¾ teaspoon salt and 1½ tablespoons of olive oil. Pour over 400ml (14floz) boiling hot water, don’t stir, and cover with a clean tea towel and leave to stand for 5 minutes. Uncover and fluff up the grains with a fork. Melt 40g (1½oz) butter in a non-stick pan, add the couscous and stir gently over a low heat until heated through. Stir in the finely grated zest 1 large lemon just before serving.