Morrocan Tomato Sauce with Lamb Meatballs

(Serves 10)

Tomato sauce:

150g fresh ginger, peeled and cut into chunks

3-4 red chillies

1 head garlic, peeled

2 onions, roughly chopped

2 red peppers, roughly chopped

½ cup olive oil

1 tbsp cumin

2 tsp fennel seeds

3 x 400g tins chopped tomatoes

2 cups water

½ cup red wine vinegar

1 cup brown sugar

Finely grated zest of a lemon

1 tsp black pepper

2 tsp salt

1 cup of fresh coriander leaves chopped or ½ packet dried flakes

1 tsp chilli flakes

  1. Wizz the first five ingredients with the olive oil, until it looks like a paste.
  2. Transfer to a large pot, add cumin and fennel seeds and cook over a medium heat, stirring occasionally, for about 30 minutes.
  3. Add the rest of the ingredients and simmer for about 2 hours.

Lamb Meatballs:

1.5 kg lamb mince

200g feta, crumbled

3 cloves garlic, crushed

2 eggs

2 tsp cumin

Finely grated zest of a lemon

4 tbsp mint leaves, chopped

  1. Mix in a bowl and form into meatballs about walnut size.
  2. Drop into the simmering tomato sauce, shake to mix them in, cook for about 20 minutes.