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.
500G LAMB MINCE
CUMIN AND CORIANDER MIXTURE
1 CLOVE GARLIC
JUICE OF 1 LEMON
1 HANDFUL MINT
2TBSPS VEGETABLE OIL
150ML YOGHURT, TO SERVE
SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL
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.