Thursday, 26 August 2010

Marrakesh Meatballs and Eggs

Thirty years ago, way before Nigella, we had a 'posh' cook in the guise of Josceline Dimbleby. She is a great, innovative cook and I can't understand why she isn't more widely known and more highly regarded. Sainsbury's published several of her books in the early Eighties, and I still find inspiration from them, nearly thirty years later. This recipe, spiced lamb meatballs in a thick spicy tomato sauce, with eggs cooked in with them, is a stunner. Make meatballs from 200g minced lamb with garlic, mint, coriander, chilli and cumin. Roll into small, marble sized meatballs, and brown in a little oil. Mix a tablespoon of tomato puree with 200mls of boiling water. Now, mix a teaspoon each of ground cumin, coriander and paprika with a quarter teaspoon of cinnamon and stir into the meatballs, followed by the tomato water. Transfer all to an ovenproof dish and bake for about 20 minutes. Now, break eggs into the dish (I'll leave you to decide how many) and return to the oven for 10 minutes until set. Serve with rice or crusty bread.

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