Recipes

Lamb and Mint Meatballs in Chermoula Tomato Sauce

August 15, 2023

Savour the perfect savoury and minty blend of lamb meatballs infused in a tangy chermoula sauce

These flavourful meatballs evoke the essence of a Moroccan lamb tagine dish seasoned with hints of cinnamon, honey, and mint. This harmonious fusion of tender, succulent lamb meatballs combined with the refreshing essence of mint, all bathed in an aromatic Chermoula-infused tomato sauce, makes the perfect addition to your next family dinner menu. With each bite, you'll experience the perfect balance between the hearty richness of the meatballs and the vibrant, tangy notes of the sauce. Enjoy them alongside fragrant, buttery couscous infused with a touch of lemon.

Every culinary masterpiece deserves a canvas that brings out the best in its ingredients. Enter the Le Creuset Signature Cast Iron Shallow Casserole, a kitchen staple renowned for its exceptional heat retention and even distribution. This stunning and functional enamel coating ensures that the lamb and meatballs cook evenly, while the shallow casserole dish design allows for a delectable browning that seals in the flavours. The casserole's elegant presentation takes the dining experience to the next level, seamlessly transitioning from stovetop to oven to table.

Lamb and Mint Meatballs in Chermoula Tomato Sauce Recipe

Ingredients

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
Small mint leaves, to garnish
The peel from 1 small preserved lemon- cut into thin shreds, to garnish

For the meatballs:

1 kg (2¼lb) minced lamb
4 teaspoons ground cumin seeds
2 teaspoons ground coriander seeds
2 teaspoons hot paprika
4 tablespoons chopped mint

Method

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; add minced lamb, cumin, coriander, paprika, mint, 1½ teaspoons of salt and some freshly ground black pepper in a mixing bowl 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.

Cook Notes

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.