Moroccan Lamb Meatball Soup

(serves 8-10)
Ingredients

For the Lamb

• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ras el hanout
• ½  tsp ground cinnamon
• 1 tsp chili powder
• Salt and pepper to taste
• 3 tbsp tomato paste
• 750g lamb mince
• 2 cloves garlic, crushed
• 1 tsp  paprika
• ½ brown onion, grated
• ½ small bunch parsley chopped
• ¼ bunch mint chopped
• Salt and pepper
• 1 egg

• 200g pearl cous cous, boiled, rinsed and set aside
• 1 onion finely diced
• 1 tsp fresh grated ginger
• 2 carrots diced
• 2 zucchini diced
• 4 cloves garlic, crushed
• 4 cups chicken or vegetable stock
• 2 cups water
• ½ can crushed tomatoes
• 2 tsp cumin powder
• 1 tsp coriander powder
• 2 sticks cinnamon
• Good pinch saffron
• Lemon juice to taste
• 1  red chilli, left whole
• 2 tablespoon preserved lemon finely sliced
• Toasted flaked almonds to garnish
• Fresh mint,  parsley, and coriander to garnish

Method

For the Lamb

Combine all ingredients together and  mix well. Season well with salt and pepper. Roll into balls and fry in a frypan with a little heated oil until browned. Set aside.

For the Soup

In a large saucepan or cast iron pot, heat  a little olive oil, add the onion, garlic, ginger and carrot, and saute for about 1 minute. Add the ground cumin, coriander ¸cinnamon, chilli saffron and salt. Add the stock, water and tomato, and bring to the boil. Reduce the heat to low and add in the meatballs  and simmer for 15-20 minutes. Add the cous cous, and zucchini,  lemon juice to taste and  adjust seasoning if needed, simmer for a few minutes. Spoon into serving bowls, and garnish with chopped herbs, toasted almonds and preserved lemon slices. Serve with toasted Turkish bread.