Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, lamb meatballs in rich tomato sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint. Chef Seamus Mullen loads these flavor-packed lamb meatballs with almonds, basil, parsley, mint, oregano and thyme, then serves them in a savory tomato sauce spiked with anchovies and a dollop of. After an hour, warm the oil in a frying pan and gently fry the meatballs over a moderate heat until golden brown on all sides. Remove when the meatballs are no longer pink in the centre and the sauce has thickened.
To begin with this recipe, we must prepare a few ingredients. You can have lamb meatballs in rich tomato sauce using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Lamb Meatballs in rich tomato sauce:
- Take 250 g Mince Lamb
- Make ready 1 Onion (Medium) - chopped
- Take 50 g Flat leaf Parsley - chopped
- Take 1 Egg
- Take 250 g Crushed Tomato/ Passata
- Prepare 1 tbsp Hot Paprika
- Make ready 1 cube Lamb stock
- Take Oil
- Prepare Salt
- Get Crushed Black Pepper
- Make ready 1/3 rd cup water
Flavored with fragrant spices and fresh mint, our Moroccan lamb meatballs in tomato sauce make a delicious change from their Italian cousins. Moroccan cuisine is known worldwide for its complex flavors and iconic dishes. If you like extra sauce, you might want to increase the tomato sauce by half. A Note About Moroccan Meatballs The meatballs in this dish use the same Moroccan spice profile that's often used to flavor ground beef or lamb ( kefta ): paprika, cumin, salt, pepper, onion, parsley, and cilantro.
Steps to make Lamb Meatballs in rich tomato sauce:
- In a bowl, mix together mince lamb, chopped onions, chopped parsley, egg, salt and pepper.
- Once mixed, roll the meatballs to your preferred sizes.
- In a pan, add 1 tbsp oil, and add the meatballs. Cook the meatballs on medium flame and make sure you keep turning them every minute until we get a golden colour.
- To the same pan, stir in the crushed tomato/passata.
- Add lamb stock, hot paprika, salt and pepper and around 1/3rd cup of water.
- Cook the tomato mixture with a lid on for 10 mins on low flame.
- Enjoy with spaghetti or rice!
If you like extra sauce, you might want to increase the tomato sauce by half. A Note About Moroccan Meatballs The meatballs in this dish use the same Moroccan spice profile that's often used to flavor ground beef or lamb ( kefta ): paprika, cumin, salt, pepper, onion, parsley, and cilantro. This is a heavenly combination of soft lamb meatballs in tomato sauce with the silkiness of the spaghetti. Try this delicious recipe high on tomatoes and herbs. The favored meat in the Middle East is lamb and it's most often prepared in some variation of meatballs, like the popular kibbeh.
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