Ginger Gives These Moroccan Meatballs A Spicy Kick
More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.
Not a stranger to Trinidad and Tobago, ginger is commonly used in teas, Chinese cuisine and Indian sweets. The spicy, woody flavour of the aromatic root has a distinct presence in any dish it is added to. Its zesty pungency comes from gingerol, which is an anti-inflammatory and antioxidant compound. So, don’t feel too bad about indulging in a spicy Moroccan dish and sweet, chocolate dessert.
MOROCCAN SPICED LAMB MEATBALLS
Aromatic ginger and garlic season both the tomato sauce and lamb meatballs to perfection. With a clean, spicy but slightly woody bite, the ginger cuts through the density of the lamb and acidity of the tomatoes.
Yields: 4 Servings
Total Time: 25 mins
INGREDIENTS
- 1 pound minced lamb
- 1 egg
- ¼ cup breadcrumbs
- 1 tablespoon geera or cumin
- 1 tablespoon paprika
- ¼ teaspoon cardamom
- ½ teaspoon allspice
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- For the sauce
- 2 tablespoons tomato paste
- 1 can of diced tomatoes
- 2-inches ginger, peeled
- 4 cloves garlic, peeled
- ½ teaspoon turmeric powder
- ¼ teaspoon allspice
- ½ teaspoon geera
- 1 dash cayenne pepper
- Salt and pepper to taste
- Feta for garnish
DIRECTIONS
- In a medium bowl, mix all the meatball ingredients except olive oil.
- Roll the meat mixture into 16 even balls; set aside.
- In a small blender, blend all the sauce ingredients.
- Heat a large frying pan with olive oil on high heat. Fry the meat balls until browned nicely on the outside, flipping them around so they cook evenly.
- When the meatballs have finished cooking, reduce heat to medium and pour in the sauce. Allow to simmer until it slightly thickens. Stir occasionally.
- Remove from pan and serve with fluffy couscous. Garnish with feta and enjoy!
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