Moroccan lamb meatballs

This is the second thing we've made using the speciality sausages we bought from Alternative Meats. These sausages are called Algerian Merguez style and are a very tasty slightly spicy lamb sausage.

Ingredients:

6 lamb sausages (skins removed)

white onion, diced

2 cloves of garlic, diced

green pepper, diced

a handful of mushrooms, sliced

tin of chopped tomatoes

1 handful of chopped mint

1 handful of chopped coriander

200ml veg stock

a pinch of cinammon

tea sp of honey

tea sp of ground cumin

olive oil

salt and pepper

• Pre heat the oven to 170 degrees.
• Mould the sausage meat into meatball shapes and brown them in olive oil, then set aside in an ovenproof dish (or tagine).
• In the same frying pan, fry the onion, garlic and pepper for 5 minutes or so. Then add the sliced mushrooms.
• Add the remaining ingredients (chopped tomatoes, stock, herbs, honey, cumin and cinammon) and allow to simmer for 5 minutes or so. Season with salt and pepper.
• Pour the sauce over the lamb meatballs and place the dish in the oven.
• Allow to simmer in the oven for around 30 minutes or so before serving with cous cous.