Lamb Meatball Brochettes, Tomato Sauce

This dish has Morrocan'ish flavours, marrying cumin, corriander, ginger, and lamb. It's simple, and quick. Great summer evening meal.

Lamb brochettes with tomato sauce
  • Degree of Difficulty: Very Easy
  • Cost: $
  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Yields: 2 portions
  • Share this post:
    Bookmark this post at Delicious Share this post at StumbleUpon Share this post on diigo Share on Twitter Share on FriendFeed Share on Facebook
    (http://wix.nu/7A)
  • 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading ... Loading ...

You can do the mise-en-place for this dish well ahead of time. Perfect if you have guests and don't want to "slave" in the kitchen while they are there. I use a cheap coffee grinder to grind my spices when I need them.

 
 

Recipe

Ingredients

Meatballs

  • 250g (1/2 pound) Ground Lamb
  • 10ml (2 tsp) Cumin
  • 10ml (2 tsp) Whole Corriander Seeds
  • 5ml (1 tsp) Ginger Powder
  • 5ml (1 tsp) Chopped Garlic
  • 5ml (1 tsp) Chili Sauce such as Harissa or Sambal Oelek

Sauce

  • 400g (8 oz) Canned Tomatoes (diced or crushed)
  • 1 Onion
  • 1 Courgette (Zucchini)
  • 12 Button Mushroom
  • 5ml (1 tsp) Chopped Garlic
  • 5ml (1 tsp) Chili Sauce such as Harissa or Sambal Oelek
  • 1 "handful" Fresh Mint (to taste, really)

Mise En Place

Sauce

  1. Dice the onion in small cubes.
  2. Cut the mushrooms in quarters.
  3. Cut the courgette in small chunks by cutting at an angle, turning it 1/4 turn, then slicing again, and repeat. Or simply slice the courgette.
  4. Put the tomatoes, onion, mushrooms, courgette, chopped garlic, and chili sauce in a pot.
  5. Bring to a boil, and let simmer while you make the meatballs.
  6. If you are preparing this well ahead of time, cover and reserve ( To set aside for later use.) [?] in the fridge.

Meatballs

  1. Toast the cumin and corriander in a dry pan until it just begins changing colour.
  2. Grind the toasted spices in a coffee grinder.
  3. Mix the lamb with the ground spices, the ginger, garlic and chili sauce until thoroughly homogenous.
  4. Form small meatballs, about 2cm (1") in diameter.
  5. Assemble "brochettes" by putting the meatballs on bamboo skewers.
  6. If you are preparing this well ahead of time, cover and reserve in the fridge.

Preparation

  1. Cook the meatball brochettes on a hot grill, BBQ, or if you do not have those, a very hot skillet.
  2. Re-heat the sauce.
  3. Chop the mint coarsely.

Finition

  1. Add the mint to the sauce.
  2. Serve! I made some white rice to go with this, but you could also use couscous.

Photos

Toasting spices
Cumin and corriander seeds, in a dry teflon pan, ready to toast on high heat.

Grinding spices
The cumin and corriander in a dedicated "coffee" grinder.

Ground spices
The ground spices have a yellowish brown colour, and an aroma to die for!

Making meatball brochettes
Putting the meatballs on bamboo skewers.

Using a pan as a lid
Tricks of the trade: Sometimes, you need a lid for a pan, like when tomato sauce splatters. Didn't have any handy, so used a frying pan!

Grilling lamb brochettes
Turning one of the brochettes over the grill while the other ones are finishing cooking

Video

There is no video available for this recipe.

View all videos by the Wheeling Gourmet on YouTube

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Leave a comment or send a note
  1. (required)
  2. (valid email required)
  3. (required)
  4. Send
 

 
 
 
 

I'll bet what motivated the British to colonize so much of the world is that they were just looking for a decent meal. Martha Harrison

More food quotes »

©2008 - 2010 Nicolas Steenhout. All Rights Reserved.
Complete copyright policy.