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For the Meatballs
- 1kg turkey mince
- 1 small onion, grated
- 1 clove garlic, minced
- ½ inch ginger, grated
- 1 fresh chilli, chopped
- 1 tsp paprika
- 1 lemon zest
- 1 egg
- 1 tbsp chermoula powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 5 tbsp parsley, chopped
- ½ bunch coriander, chopped
- Salt & pepper to taste
- 4 tomatoes diced (or 1 tin chopped tomatoes)
- 1 tsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
- 1 fresh chilli, chopped
- 1 tbsp olive oil
- 1 onion, diced
- 1 clove garlic, minced
- ½ inch ginger, grated
- 2 cinnamon sticks
- 1 lemon, juiced
- 300ml chicken stock
- Salt & pepper to taste
- 1 chilli finely sliced to garnish
- 2 tbsp preserved lemon, finely sliced to garnish
- Mint, coriander & toasted flaked almond to garnish
For the Meatballs
Mix together the turkey, onion, egg, garlic, ginger, paprika, cumin, chermoula, chilli, coriander, salt, pepper, lemon zest & herbs. Roll into small balls & fry in a pan with a little olive oil until golden. Set aside.
Crush the cumin, coriander, in a mortar & pestle. Heat a little butter & oil in a tajine & sauté the onion, garlic and ginger. Cook until onions soften, about 5 minutes. Stir in tomatoes, stock, chilli, cinnamon sticks & lemon. Add salt & pepper to taste. Simmer for about 15 minutes, until tomatoes start to break down. Gently add the meatballs and continue to simmer until the meatballs are heated through & the sauce thickens, about 15 minutes. Place in a serving dish and garnish with fresh coriander, mint leaves, toasted almonds & preserved lemon.