Serves 4
Sauce
2 Tbs olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tsp coriander seeds, crushed
2 tsp cumin seeds
Zest of ½ an orange
¼ tsp cayenne pepper, or more according to taste
½ tsp cinnamon
2 x 400g tins crushed tomatoes
1 tsp sugar
Salt and freshly ground black pepper
Meatballs
500g lamb mince
¼ cup ground almonds
1 small onion, finely diced
2 Tbs parsley, finely chopped
1 Tbs coriander, finely chopped
Salt and freshly ground black pepper
2-3 Tbs olive oil for browning
Greek yoghurt, roasted almonds and za'atar to serve (za'atar is a Middle Eastern blend of sesame, thyme and sumac available at gourmet food stores)
1 To make the sauce; heat the oil then add the onion, garlic, coriander seeds and cumin seeds. Cook, while stirring, for 5 minutes.
2 Add the zest, stir, then add the cayenne, cinnamon, tomatoes, sugar and seasoning. Let simmer for 15 minutes.
3 Preheat oven to 180C. Make the meatballs by mixing all the ingredients together, except the oil.
4 With wet hands, shape the mixture into small balls. Heat the oil and brown in batches.
5 Pour the sauce over the meatballs into an ovenproof baking dish then bake for 30 minutes. Serve with spoonfuls of yoghurt, chopped almonds and za'atar.
By Amanda Laird Email AmandaMore related recipes
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