Moroccan Meat Balls


  • 1 pouch of Potts Lamb Stock
  • 400g of minced Lamb
  • 2 tsp of vegetable Oil
  • 4 eggs
  • 1 tin of chopped tomatoes
  • 1 finely diced onion
  • 1 finely diced glove of garlic
  • 1 tsp of cinnamon
  • 2 tsp of ground coriander
  • 2 tsp of ground cumin
  • Fresh coriander for garnish


  1. In a bowl, add ½ the combined spices and ½ the onion with the minced lamb and  mix together with your hands then mould to create golf ball sized balls.
  2. Heat the oil in a frying pan and fry the meat balls until they are almost browned all over, but still showing a little pink.
  3. Add rest of the onion and the garlic and continue to fry until the onion is soft.
  4. Add the rest of the spice, then the chopped tomatoes and the Potts Lamb Stock.
  5. Bring to the boil and allow to bubble away for approx 20minutes reducing the sauce by 1/3.
  6. Whisk the remaining eggs  up in a bowl.
  7. Create wells around the edge of the sauce and pour in the whisked egg.
  8. Cook for approx 5 more minutes until the egg is cooked
  9. Garnish with chopped coriander and serve
April 27, 2016 by Michelle Potts
Tags: Dinner lamb