These are highly spiced and a great alternative to meatballs.
Preparation time is just 15 minutes and cooking time is for a similar length of time, so whether you have these with a salad or with a batch of savoury or plain rice, this can be a very quick supper.
This quantity should be just right for two people or with a small salad as a base and topped with a little yogurt, just great for 4 starters.
Ingredients:
12 oz (300 grams) of minced lamb
2 tablespoons of dried marjoram and thyme
1 tablespoon of Ras El Hanout
1 finely chopped onion
2 cloves of garlic, finely chopped
2 tablespoons of extra virgin olive oil
1 oz of salted butter
2 large tomatoes (cored, and diced)
Take a large bowl and place the dried herbs and spice in the bottom, combined together.
Drop small pinches of the lamb, and drop into the mixture, toss lightly and leave to stand. The dry mixture should fully coat the pinches.
Heat the oil and butter in a frying pan on a medium heat. Add the pinches to the pan and brown adding the onion and garlic at mid-point.
When done, toss the diced tomatoes into the pinches and serve.
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