Spicy Lamb Meatballs with Pine Nuts in Tomato Sauce (aka Daoud Pasha)

This recipe was wonderful. I served it with Moroccan Saffron Rice with Dried Fruits and Nuts.

2 onions
2 TBS olive oil
1 ¼ lb ground lamb
½ tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground coriander
1 tsp fresh ground black pepper
¼ cup pine nuts
¼ cup tomato paste
juice of 1 lemon
½ tsp Kosher or sea salt
2 TBS chopped fresh parsley

Measuring cups/spoons
sharp knife and cutting board
deep frying pan with a lid

Roughly chop the pine nuts

Slice the onions in half, then into thin half moons.

In the deep frying pan, heat the oil over low heat. Add the onions. Cook about 20 minutes, stirring occasionally.

In a mixing bow, mix the lamb, the pine nuts, and the spices (not the salt). Shape into walnut-sized balls. When the onions are done, add them to the pan and gently turn the meatballs for 5 minutes. After 5 minutes, they should be lightly colored all over.

In a measuring cup that measures at least 2 cups, add the tomato paste and the lemon juice. Mix well. Add enough water to make 2 cups. Pour over the meatballs. Salt to taste.

Cover and simmer for 20 minutes, turning the meatballs once after 10 minutes.

Sprinkle with fresh parsley.

15 meatballs

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High in niacin High in selenium High in vitamin B12 High in zinc
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The original recipe did not call for chopped pine nuts, but I preferred to have mine chopped instead of whole.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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