- 750g Minced lamb
- 2 eggs
- 800g Chopped tomatoes, passata or fresh tomato soup
- 2 large onions
- Flat leaf parsley
- 2 tsp Cumin
- 1 tsp Ras-el-Hanout
- ½ Bottle red wine
- Seasoning
- Flour to dust
- Olive for frying
Put the lamb mince in a bowl and make a well in the centre. Put salt, pepper, 1 tsp of the cumin, the Ras-el-Hanout and both the eggs into the well.
Mix everything together until a uniform consistency is achieved. Make oval meatballs, no greater than 2cm in size. Roll each in flour and set aside. Slice both the onions. Shallow fry the meatballs in batches, until they are browned. When each batch is ready, transfer to a slow cooker, or casserole dish which can go in the oven. Keep the oil in the pan. Pour the tomatoes over the meatballs in the casserole, and add the other tsp of cumin. Fry the onions until lightly brown, using the oil from the meatballs. Using a slotted spoon, layer the onions over the meatballs. Deglaze the pan with the red wine, and when reduced to about half, add this to the pot.
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| Image with kind thanks to ogrodybabilonu.blogspot.co.uk |
Mix everything together until a uniform consistency is achieved. Make oval meatballs, no greater than 2cm in size. Roll each in flour and set aside. Slice both the onions. Shallow fry the meatballs in batches, until they are browned. When each batch is ready, transfer to a slow cooker, or casserole dish which can go in the oven. Keep the oil in the pan. Pour the tomatoes over the meatballs in the casserole, and add the other tsp of cumin. Fry the onions until lightly brown, using the oil from the meatballs. Using a slotted spoon, layer the onions over the meatballs. Deglaze the pan with the red wine, and when reduced to about half, add this to the pot.
Place the lid firmly on the pot, and set at a low heat. Cook for at least an hour, but the dish can stay on the heat for hours, if necessary.
Serve with a salad, cous cous, or flatbreads.
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