- 750g minced lamb
- 2 medium onions
- 3 garlic cloves
- ¾ tsp all spice
- ¾ tsp cinnamon ground
- 2 bay leaves
- 500ml chicken stock
- 1 tin of chick peas
- 2/4 tablespoons sunflower oil
- Salt and pepper
- Olives (optional)
A delicious alternative to pork or beef meat balls. Served with rice and topped with coriander and olives. To cut down prep time form the meatballs the night before and place on a large tray in the fridge ready to fry the following morning.
Chop one onion finely and place this with the ground cinnamon and all spice in a large bowl. Add some salt and pepper. Tip the mince in and using your hands make small meatballs.
Fry these in 2 tablespoons of sunflower oil in a large frying pan on a high heat. Fry in batches and scrape out any onion using a slotted spoon before cooking the 2nd batch. You may require a little more oil. Place the cooked meatballs on a plate and set to one side.
Now remove any pieces of onion that may be left in the pan and if required add some more oil and fry the 2nd onion for approx. 3-5 mins on a medium heat. Then add the garlic and fry for another minute. Next tip in the tin of chopped toms, and 500ml of chicken stock, Stir and then tip the meatballs back in and the tinned chickpeas. Bring to the boil.
Transfer this into the slow cooker and turn on to low. Squeeze the juice of half a lemon and with the other half cut into thin pieces and pop in too. Cook on low for approx. 7-8 hours. Use a slotted spoon to serve and a ladle to pour the liquid over the rice. Place a few olives and coriander leaves on each portion and a bowl of Greek yogurt so everyone can help themselves.