Ingredients

The following ingredients have 4 Servings
  • 1 onion , finely chopped
  • 3 tbsp olive oil
  • 50g fresh breadcrumbs
  • 250g pack lean lamb mince
  • ½ tsp ground cinnamon
  • 5 eggs
  • 2 garlic cloves , sliced
  • 1 courgette , thickly sliced
  • 2 x 400g cans chopped tomatoes
  • 2 tsp honey
  • ½-1 tsp ras el hanout spice mix
  • 20g bunch coriander , mostly chopped
  • 400g can chickpeas , rinsed and drained

Instruction

  • Fry the onion in 1 tbsp oil until soft, then allow to cool. Mix with the breadcrumbs, mince, cinnamon, 1 egg, ½ tsp salt and lots of pepper, then shape into about 24 meatballs with wet hands. Fry in the remaining oil in a shallow pan for about 8 mins, moving them round until evenly browned. Lift out and set aside.
  • Add the garlic to the oil left in the pan and fry until softened. Add the courgette, fry for 1-2 mins, then tip in the tomatoes, honey, ras el hanout, three-quarters of the coriander, seasoning and a couple of tbsp water. Stir and cook until pulpy.
  • Stir in the chickpeas and add the meatballs. Make 4 hollows in the sauce, then break in the remaining eggs. Cover and cook for 4-8 mins over a low heat until the eggs are set. Scatter with coriander and serve straight from the pan with crusty bread for scooping up the sauce.