Meatballs (beef or lamb - minced)
Flat leaf parsley - 1 Tbsp
Corriander leaves - 1 Tbsp
Cayenne pepper - 1 tsp
1 small onoin - finely chopped
ground ginger 1/2 tsp
ground cumin - 1 tsp
paprika 1 tsp (I just used mild paprika)
olive oil
eggs to bind.
(stick it all in a bowl and then make your baws.)
Fry the meatballs in oil for 8-10 mins or until browned then remove.
Sauce:
Onions finely chopped
Garlic cloves -2
Spices:Cumin - 2 tsp, 1/2 tsp cinamon, 1 tsp paprika
You can used tin tomatoes, use as much to go with the amount of meatballs you are making (I am sure most of you can work out the proportions on that).
Loads of chopped coriander
You also need what is called a Harissa, which is basically just like a sambal. That is added depending on how spicey hot you want it I guess.
Method, once meatballs are removed from pan, add onions and fry until soft, then add spices and continue to fry for around a minute or until really fragrant. The throw in tomatoes and cook for around 15-20 minutes. Then add the meatballs back to the sauce and cook for a further 10 minutes. The sauce should stat going that nice dark colour. You can either finish off with the eggs cracked on top on the hob or in the oven depending on the dish you use. I amanged to keep two of my eggs runny which is aweseom for the whole dipping malarkey. Serve with crusty bread, or any bread you fancy. Real easy dish and super tasty.
We went to this place for dinner last night (our monthly outing - baby sitter was booked
)
http://www.theseafoodbar.nl/home
I had the Fruit de Mer
super tasty. Wife had calamari and chips, her favourite.
EDIT, the harassi (or chilli paste) is made with the following: red chillies (about 1/4 pound), dried mint, ground coriander, ground cumin, caraway seeds, 10 garlic cloves, 125ml olive oil.
Chop chillies, soak in boliing water for an hour, drain then into food processor, add the other ingrediants and process. Then add remaining oil and then remove and put into a jar. Will keep for around 6 months by all accounts.
