Author: from Crepes of Wrath
3 ½ t. ras el hanout (Moroccan spice blend), divided OR
- ¾ t. each: coriander, ginger
- ½ t. cardamon
- ¼ t. each: allspice, tumeric, cinnamon, nutmeg
- ⅛ t. each: black pepper, white pepper, cayenne, cloves
1 lb. ground lamb
½ yellow onion, finely minced
4 cloves garlic, finely minced, divided
½ t. salt
1 – 2 T. vegetable oil
1 large shallot, finely minced
28-oz. diced tomatoes
½ cup chicken stock
2 T. tomato paste
¼ t. fennel seeds
⅛ t. ground chili flakes
- Make the meatballs first by mixing the ground lamb, onion, 2 cloves garlic, salt, and 1 ½ t. ras el hanout. Form tablespoon-sized meatballs.
- Heat vegetable oil in a large skillet over medium high heat. Fry the meatballs until cooked through, approximately 10 minutes. Place on a paper towel to drain.
- Drain all but 2 T. of oil and fat from the skillet and add in the minced shallots. Cook over medium heat about 5 minutes until translucent, then add the remaining 2 cloves garlic, diced tomatoes, chicken stock, tomato paste, fennel seed, chili flakes, and the rest of the ras el hanout. Stir to combine. Bring sauce to a boil, then reduce to simmer and add the meatballs back in. Cook an additional 25 – 30 minutes until the sauce is thickened. Add salt and pepper and adjust seasonings to taste.