Lamb Meatballs with Roasted Peppers and Farm Unusual Egg
Lamb Meatballs with Roasted Peppers and Farm Unusual Egg

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Moving Moroccan meatballs


  • Ras el Hanout (Moroccan Seasoning) Ingredients:
  • 6 tablespoons black pepper
  • 2 tablespoons fennel seed
  • 1 tablespoon allspice
  • 2 complete nutmegs
  • 60 threads saffron
  • 4 1/2 teaspoons mace
  • 3 cinnamon sticks about three inches long
  • 1 teaspoon cardamom
  • 4 tablespoons kosher salt
  • 1 tablespoon turmeric
  • 8 cloves
  • 4 tablespoons sugar
  • 2 tablespoons dried mint
  • Meatballs Ingredients:
  • 2 ounces bread crust eradicated and diced
  • 1 cup lamb inventory
  • 8 ounces ground lamb
  • 1 egg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon original flat leaf parsley roughly chopped
  • 1 tablespoon original cilantro roughly chopped
  • 1 teaspoon original mint roughly chopped
  • 1/2 yellow onion minced
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1/2 teaspoon unsalted butter
  • 2 pink bell peppers roasted and juilienned
  • 1/2 cup lamb inventory
  • 1 teaspoon ras el hanout
  • 4 eggs
  • 1 tablespoon cilantro roughly chopped


  1. In two separate skillets over medium heat, toast the black pepper and fennel till fragrant, about 3-5 minutes.
  2. Put black pepper, fennel, and the comfort of the ingredients in a spice mill and route of till finely ground.
  3. Glide combination through tamis or beautiful-mesh sieve and discard solids.
  4. Store in an airtight container.
  5. Soak bread in 1 cup of lamb inventory for 15 minutes. Next, squeeze as worthy liquid out of the bread as that you just may perchance well imagine. Keep bread aside.
  6. In a natty bowl, add lamb, one egg, bread, cinnamon, parsley, cilantro, mint, onions, and salt and mix till uniformly blended.
  7. Steal a little amount of the meat combination and shape it accurate into a little ball regarding the size of a golf ball. Repeat with the final combination to perform about 16 meatballs.
  8. Put a natty sauté pan over medium-excessive heat and warmth the olive oil and butter. Sear the meatballs till evenly browned in all places.
  9. Add peppers, lamb inventory, and ras el hanout. Elevate to a boil and cook dinner a pair of minutes to diminish the liquid.
  10. Make room for the eggs in the pan and crack them into the areas between the meatballs.
  11. Decrease the warmth and veil the pan. Cook for approximately 3 minutes or till eggs are factual plight. Sprinkle with final cilantro and again in pan.

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