Moroccan Inspired Meatballs

• 500 g Lean Minced Lamb
• 1 Red Onion, grated
• 1 White Onion, chopped
• 1 tbsp Garlic Paste
• 1 tbsp Ginger Paste
• Coriander, chopped Small bunch
• Parsley, chopped Small bunch
• 2 Chopped Tomatoes
• 200 ml Chicken Stock
• 2 tbsp Pomegranate Molasses
• 2 tbsp Garlic Olive Oil
• 1 tsp Aleppo Pepper
• 1 tbsp Sumac
• 2 tsp Ground Cumin
• 1 tsp Ground Cinnamon
• Pomegranate Seeds to garnish

Instructions

1. 1
   In a large bowl, add the lamb, onion, garlic, ginger, Aleppo pepper & sumac. Mix everything together well, then using your hands, form into little meatballs. You should get around 30.
2. 2
   Heat the olive oil in a large non-stick pan and add the meatballs in batches, frying until brown all over. Then remove from the pan. Add the white onion to pan with the cumin & cinnamon and cook until soft (4-5 minutes).
3. 3
   Pour in the pomegranate molasses and cook for a few minutes more. Then add the chopped tomatoes, stock and season well.
4. 4
   Simmer for 10 minutes then add back the meat balls and simmer for 15 minutes covered, then uncover for the last 5 minutes to allow the sauce to thicken.
5. 5
   Stir in the chopped coriander and parsley. Serve with couscous and a sprinkle of pomegranate seeds.