Tunisian Spiced Lamb Balls

Ingredients:

1/4 tsp Allspice, ground
1 tsp Cayenne Pepper
1 tsp Dried Mint
1 tsp Fresh parsley, chopped
900g Fresh Tomatoes, chopped
2 Garlic Cloves, finely chopped
1kg Lamb, minced
4 tbsp Olive Oil
3 Onions, finely chopped
1 Red Pepper, chopped
1 tsp Salt
3 tsp Tunisian Five Spice Powder

Method:

In a large bowl, thoroughly combine the minced lamb with the Tunisian Five Spice, parsley, mint, one of the the chopped onions, allspice, salt and cayenne pepper. Using your hands, form the meat into balls some 5cm in diameter.

Bring a litre of water to the boil, drop in the lamb meatballs and cook for 15 minutes, turning all the time. Drain on paper towels and put in the fridge.

Heat the olive oil in a large pan, add the tomatoes, remaining two chopped onions, garlic and pepper and stir-fry for about 10 minutes. Add 200ml of water and simmer covered for an hour, stirring occasionally. Add the lamb meatballs and cook uncovered for a further 20 minutes (add more water if required but don't over do it as the sauce should be quite thick).

Serve hot. It goes well with couscous and Harissa.