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Moroccan lamb meatballs with harissa and couscous

lamb meatballs

Wednesday’s post was all about preparing couscous so today I’ve found a recipe for Moroccan lamb meatballs with harissa and cousous. Packed full of flavour this recipe from Masterchef’s John Torode is easy to prepare and would liven up any dinner table.

This recipe serves 4. If you want to get ahead you can freeze the meatballs.

Ingredients needed:

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

Method:

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.

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.

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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