Ingredients:
500g Lamb Mince
2 Small Red Onions (finely diced)
3\4 tspn medium chilli powder
2 tsp Cumin
1 tsp Smoked Paprika
2 Cloves of Garlic (crushed)
A Bunch of Parsley, roughly chopped.
2 Tablespoons of Chopped Mint.
1 Cinnamon Stick
1 Orange, cut into quarters.
300g Tinned Chopped Tomatoes.
300g Chick Peas
A Handful of Mixed Olives
A Handful of Dates
250 ml Water.
Method:
-Preheat the oven to 160 degrees C/gas 3
– Take the onion and garlic and fry over a gentle heat in a little oil until soft, add the chilli, cumin and smoked paprika and fry for a further few minutes. Allow the onion to cool.
-When the onions have cooled add about a third of them to the lamb mince along with half the chopped parsley and half the mint, season with salt and pepper and mix by hand, roll out into 16 balls.
-In a frying pan heat up two tablespoons of olive oil and fry the meat balls until browned on the outside, add the rest of the onions and the tomatoes, chick peas, olives, dates, orange, water and cinnamon stick, season with a little more salt and pepper and gently combine everything together.
-Transfer everything into a tagine dish or an oven proof dish with a lid and bake for 35 minutes.
-Top with the rest of the herbs and serve with cous-cous, flatbreads, salad and yoghurt.
Needarecipe.co.uk 