Meatballs with res el hanout
Ras el hanout literally means ‘head of the shop’ and this spice blend, incorporating cinnamon, cardamom, allspice, and mace among many other ingredients is generally the best that a spice seller will have to offer. It gives a wonderful depth of flavor alongside good quality lamb mince. The one I use my sister brought me back from Morocco but you should be able to find it readily.
Meatballs with ras el hanout
250g lamb mince
1.5 tsp ras el hanout
1 red onion finely chopped
1 tin chopped tomatoes
½ tsp cumin seeds
1 tsp coriander seeds
½ tsp black peppercorns
¼ tsp harissa paste
oil for frying
- To make the meatballs mix the mince well with the ras el hanout and leave to let the flavour permeate in one ball.
- In an sauté pan with a lid heat one tablespoon of olive oil over a medium heat, add the onions, cooking to soften. Add the cumin, coriander, and black pepper, and fry for 30 seconds.
- Stir in the tomatoes and harissa, and cook over a low heat until the sauce has thickened a little.
- While the sauce is reducing, form the mince into little meatballs a little smaller than golf ball size. In a separate frying pan heat 1 tablespoon of oil and brown the meatballs all over.
- Add them to the tomato sauce and stir well, making sure they’re well covered. Cook over a low heat for 15-20 minutes until the meatballs are cooked through.
- Serve with boiled basmati rice, topped with a few coriander leaves.