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Moroccan Lamb Meatballs

Juicy lamb meatballs spiced with oriental flavours in a spicy tomato sauce.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Moroccan
Servings: 2


For the meatballs

  • 350 g minced lamb
  • 1 tsp garam marsala
  • ½ tsp ground cumin
  • 1 tsp salt
  • ½ tsp pepper
  • 1 egg
  • 4 tbsp breadcrumbs

For the sauce

  • 1 onion finely chopped
  • 3 cloves garlic finely chopped
  • 400 g canned tomatoes chopped
  • 1 tsp ginger ground
  • ½ tsp cinnamon
  • ½ tsp garam masala
  • ½ tsp chili flakes
  • salt and pepper to taste
  • 1 tbsp honey

For the yoghurt

  • 150 g plain yoghurt
  • ½ lemon
  • salt and pepper to taste
  • 1 tbsp olive oil


  • In a small bowl mix the lamb with spices, egg and breadcrumbs. Mix well. Wet your hands with some water and form the meatballs. I like to make them roughly an inch thick, but you can always go smaller or bigger if you like.
  • Heat a splash of oil a pan over medium to medium high heat and add the meatballs. Fry on all sides until they are browned. Don't worry of they are not cooked through yet. We'll finish them in the sauce later.
  • Remove the meatballs from the pan and set aside.
  • Add onions and garlic to the pan and fry for about 3-5 minutes or until they are golden brown.
  • Add the tomatoes, dried ginger, cinnamon, garam masala and chili flakes and let the sauce simmer on low for 10-15 minutes or until it has thickened.
  • Meanwhile mix all the ingredients for the yoghurt together and set aside.
  • Add the honey to the reduced sauce and adjust the seasoning with salt and pepper to taste.
  • Finally add the meatballs back to the sauce and let everything cook together for another 5-10 minutes, depending on the thickness of your meatballs.
  • Serve with the yoghurt and some flatbread.


As always you can adjust the amount of chili flakes to your liking. I only like a mild heat in my food, but feel free to make it spicier.