Name: Moroccan lamb meatballs
Prep time: 35 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 tsp cumin seeds; 2 tbsp coriander seed; 50g breadcrumbs; 1 garlic clove crushed; 500g lamb mince; juice 1 lemon; 1 egg lightly beaten; 20g pack mint most leaves chopped; 2-3 tbsp sunflower oil; 150ml natural yogurt to serve; 300g couscous; 50g butter; 2 tbsp harissa - shop-bought or see below, to serve

Moroccan lamb meatballs on a plate with couscous and yogurt

2 tsp cumin seeds
2 tbsp coriander seed
50g breadcrumbs
1 garlic clove
crushed
500g lamb
mince
juice 1 lemon
1 egg
lightly beaten
20g pack mint
most leaves chopped
2-3 tbsp sunflower oil
150ml natural yogurt
to serve

For the couscous

300g couscous
50g butter
2 tbsp harissa
- shop-bought or see below, to serve

Method

step 1
Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
step 2
Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
step 3
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.