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Makes 20 Hot Lamb Herbs Spices Hors d'oeuvre Appetiser Starter Buffet Party Food Gluten Wheat Dairy Free Eggless Morocco North African Africa

Ingredients

For the Meatballs

100g/4oz Minced Lamb

1 large Spring Onion, chopped

2 teasp Ras el hanout

2 tbsp freshly chopped Coriander

2 tbsp Sesame Seeds

Salt and Black Pepper

Cornflour

Other Ingredients

2 tbsp Vegetable Oil

20 Small Lettuce Leaves

10 mint leaves

10 Coriander leaves

Chilli Dipping Sauce to serve

Instructions

1. In a large mixing bowl, mix together all the meatball ingredients (apart from the cornflour) until well blended. Using damp hands, roll into 20 balls.

2. Sprinkle the cornflour onto a work surface and roll the balls in it to lightly coat on all sides.

3. Heat the oil in a frying pan until hot then fry the meatballs a few at a time over a medium heat for 4-5 minutes until well browned.

4. Remove with a slotted spoon to drain on paper towels. Allow cool a little.

5. Arrange the lettuce leaves on a serving platter then place a warm meatball on each lettuce leaf and top with a mint or coriander leaf and spear a cocktail stick through the centre to secure. Serve with the chili sauce to dip.

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