Papa G is an icon of Newcastle’s culinary golden age. Once called ‘the fox with the silver palate’, he is a master of weaving simple flavours and affordable ingredients into extraordinary treasures of home cooking. It is our absolute honour to share Papa G’s recipes with you this year; they’re quick and easy to make, and well suited to a student’s busy lifestyle.


 

Moroccan Lamb and Coriander Meatballs

Serves four people.

Prep time: 15 minutes

Cook time: 30 minutes

 

Ingredients

 

500g lamb mince

2 teaspoons crushed garlic

1 tablespoon cumin

1 bunch of fresh coriander

1/3 cup bread crumbs

1 red chilli

400g tin of chopped tomato

3 tablespoons plain yoghurt

Rice to serve

 

Method

 

In a medium size bowl, mix the lamb mince, chopped coriander, garlic, cumin and bread crumbs. Mix until combined.

Heat a fry pan with a good drizzle of olive oil. As pan is heating up, grab a portion of meat and role into a ball about the size of a fifty-cent coin.

Continue to roll balls until you use all the mixture. Place into heated fry pan and stir until brown on all sides.

Once browned, add half a teaspoon of chopped garlic and two tablespoons of finely chopped chilli. Then add a can of diced tomatoes, stir and simmer.

While meatballs are simmering, cook rice. Once rice is cooked, drain and serve onto plate.

Stir the yoghurt into coriander meatball/tomato mixture and serve over the top of the rice. Garnish with freshly chopped coriander and finely chopped chilli (depending on how you like your heat).

 

 

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