These Moroccan-style lamb meatballs combine all the flavours of a tagine, with the kick of homemade harissa and a cooling dollop of yogurt. Serve with couscous
Prep:35 mins
Serves 4
2 tsp cumin seeds2 tbsp coriander seed50g breadcrumbs1 garlic clove, crushed500g lamb mincejuice 1 lemon1 egg, lightly beaten20g pack mint, most leaves chopped2-3 tbsp sunflower oil150ml natural yogurt, to serve
STEP 1Heat 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 2Mix 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 3Heat 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.
