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Moroccan lamb meatballs

Moroccan lamb meatballs on a plate with couscous and yogurt

Moroccan lamb meatballs

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

John Torode

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Serves 4

Easy

Prep: 35 mins

Cook: 20 mins

Plus chilling

A star rating of 4.6 out of 5.55 ratingsRate

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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

Freezable (Only the meatballs can be frozen)

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal651
fat37g
saturates16g
carbs50g
sugars2g
fibre0g
protein33g
salt0.84g

low

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.

RECIPE TIPS

HOMEMADE HARISSA

Put 2 tbsp each coriander, fennel and cumin seeds into a hot, dry pan. Toast for 2 mins until fragrant. Grind until fine in pestle and mortar. Wipe out pan, add 50ml olive oil, gently fry 4 chopped garlic cloves, 1 chopped red onion, 1 chopped red pepper and 6 fat red deseeded chopped chillies until soft. Mix spices and veg in food processor and blend to smooth paste. Leftovers will keep in fridge for up to a week, covered with layer of oil.

Recipe from Good Food magazine, September 2009

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A star rating of 4.6 out of 5.55 ratings

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