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North African Chermoula meatballs

Dianne Bibby
  • 50 minutes
  • Serves 4

INGREDIENTS

500 g

Mince meat, free-range lean

1 tsp

Coriander, ground

2 tbsp

Currants

1

Garlic clove

1

thumb sized piece Ginger

1

Lemon, zest of

1

Onion

400 g

Tinned tomatoes

1

Egg

250 milliliters

Chicken stock

1

Sauce

1

Black pepper, freshly ground

1

heaped tsp Brown sugar

2 tsp

Chermoula spice

2

Cinnamon sticks

1 tsp

Paprika

1 tsp

Salt

1

Salt and pepper

2 tbsp

Olive oil

5 milliliters

Cumin

2

slices White bread

1

North african chermoula meatballs