Lamb Kofta Tangine. A taste of love!!!

Ingredients:
For the sauce
1 onion, chopped roughly
1 large potatoes, cubed
2 carrots, chopped in chunks
1 courgette, chopped in chunks
Approximately 15 green beans
½ tin chopped tomatoes
450ml vegetable stock
Salt and pepper to taste
1 teaspoon paprika
1 teaspoon ground garlic
For the meatballs:
500g fat free mince
1 onion, finely chopped
1 small green pepper, finely chopped
1 tomato, finely chopped
½ teaspoon nutmeg
1 teaspoon crushed garlic
1 slice slightly stale bread, soaked in
water
1 egg
Salt and pepper to taste

Method:
Add all the ingredients in a large saucepan, cover and
gently simmer over a medium heat for 15 minutes,
stirring occasionally. Meanwhile make the meat balls.
Method for the meatballs:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, finely. Add all the ingredi-
ents in a mixing bowl and mix thoroughly using your
hands. Roll into small balls and fry in a preheated sauce-
pan with little oil until brown and cooked both sides.
Place the meatballs in the sauce. Do not stir but just let
them sit on top of the sauce.
Lower the heat, cover and cook for another 8-10
minutes. Uncover and let simmer another couple
minutes if you feel the sauce needs thickening. Serve
with lots of crusty bread for dipping in the sauce or over
spaghetti or over boiled rice.
Lamb Kofta Tangine
Moroccan meatballs cooked in a spicy tomato sauce.