Lamb Moroccan Meatballs and Chickpea Dosa

Lamb Meatballs

This meal is actually far more simpler than it sounds and it’s a great way for children to be exposed to different flavours.

The Dosa recipe has been sourced from the latest Taste.com.au magazine.


Lamb Moroccan Meatballs and Chickpea Dosa

Print Recipe
Cooking Time: 30 mins


  • 500g Lamb Mince
  • 1 Medium brown onion
  • 1 Garlic clove
  • 1 TSP of salt
  • 1/2 TSP of ground cumin
  • 1/4 TSP of cinnamon
  • 1/2 TSP of ground black pepper
  • 1 TBSP finely chopped Coriander
  • 1 Cup of Besan (Chickpea Flour)
  • 1/2 TSP Grounded cumin (for Dosa)
  • 1/2 TSP Bicarbonate of soda
  • 310 ML Water + 60 ML extra for later



Either in a food processor or by hand, finely chop the onion, garlic clove and chopped coriander


In a large bowl mix the mince, chopped vegetables, herbs and spices


Mix thoroughly


Roll into balls and either pan fry or put onto a baking tray lined with baking paper and cook through


DOSA: Place flour, bicarb and cumin in a bowl. Season and whisk in water until smooth and set aside to rest.


After approx 10 minutes stir in extra water into the batter


Heat a 24cm (base measurement) non-stick frying pan over medium heat. Brush with coconut oil.


Add 1/2 cup batter to pan to cover base (add extra to fill any holes).


Cook for 2 minutes or until edges start to curl, turn, cook for 1-2 minutes, until golden. Turn again, cook for 1 minute or until crisp.


Transfer to a plate.


Repeat with remaining batter and ghee.

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