MOROCCAN LAMB MEATBALLS

WITH HARISSA AND COUSCOUS

These Moroccan lamb meatballs has all the flavours of the traditional meatball tagine with an extra kick of homemade harissa and the cooling effect of yoghurt.  If there is any left-overs, the meatballs also make a great sandwich.    

HANDS-ON TIME

20 MINUTES

TOTAL TIME

25 MINUTES

DIFFICULTY

LEVEL 1

INGREDIENTS

500G LAMB MINCE
CUMIN AND CORIANDER MIXTURE
50G BREADCRUMBS
1 CLOVE GARLIC
JUICE OF 1 LEMON
1 EGG
1 HANDFUL MINT
2TBSPS VEGETABLE OIL
150ML YOGHURT, TO SERVE
300G COUSCOUS
50G BUTTER
2TBSPS HARISSA

PANTRY ESSENTIALS

SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL

METHOD

Prepare all your ingredients.

Heat a heavy-based pan over a low heat.  Add the spices to the pan and dry-fry them for 2-3 mins until fragrant.  Crush using a pestle and mortar.  Set aside.

Add the breadcrumbs, garlic, lamb, lemon juice, crushed spices, egg amd most of the mint.  Season and mix well with wet hands.  Shape into 16 balls and chill for at least 15 minutes.  

Heat the oil in a frying pan.  Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.

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