Ingredients

Moroccan Spice blend - not all of this will be used in the meatballs.

• 1 tbsp (around 15g) Ground Cumin

• 1 tbsp (around 15g) Ground Coriander

• 1 tbsp (around 15g) Ground Ginger

• 1 tsp (5g) Ground Black Pepper

• 1 tsp (5g) Cinnamon

• ½ tsp (2g) Allspice

• ½ tsp (2g) Kashmiri Chilli or Cayenne Pepper

The Meatballs

• 500g Turkey or Lamb Mince

• 30g 'Breadcrumbs' (e.g. some 90 second bread) or toasted Panda Bread, blended

• 50g Shallots, finely diced

• 1 Egg

• 10ml Double Cream

• 2 tbsp Moroccan Blend - see list above

• Salt to taste

To fry the meatballs and make the sauce:

• 20ml Olive Oil (this may not be needed if using lamb mince)

• 10g garlic

• 250ml chicken stock

• 200ml passata

• handful of chopped parsley

• 2 tablespoons spice mix

• ¼ teaspoon of hot chilli, (optional)

• juice of lime