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This dish has Morrocan'ish flavours, marrying cumin, corriander, ginger, and lamb. It's simple, and quick. Great summer evening meal.
You can do the mise-en-place for this dish well ahead of time. Perfect if you have guests and don't want to "slave" in the kitchen while they are there. I use a cheap coffee grinder to grind my spices when I need them.
Cumin and corriander seeds, in a dry teflon pan, ready to toast on high heat.
The cumin and corriander in a dedicated "coffee" grinder.
The ground spices have a yellowish brown colour, and an aroma to die for!
Putting the meatballs on bamboo skewers.
Tricks of the trade: Sometimes, you need a lid for a pan, like when tomato sauce splatters. Didn't have any handy, so used a frying pan!
Turning one of the brochettes over the grill while the other ones are finishing cooking
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