Moroccan Lamb Meatball Soup

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(serves 8-10)

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
For the Soup
  • 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

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.