Tagine recipe for 4 people, takes only 20 mins; recipe has cumin seed, coriander seed, breadcrumb, garlic clove, lamb, lemon, egg, mint, sunflower oil, yogurt, couscous, butter and harissa.
Moroccan lamb meatballs with harissa & couscous
Course: Tagine
Servings
4
servings
Prep time
35 mins
Ingredients
- Yogurt: 150ml natural yogurt, to serve
- Garlic Clove: 1 garlic clove, crushed
- Egg: 1 egg, lightly beaten
- Couscous: 300g couscous
- Mint: 20g pack mint, most leaves chopped
- Lemon: juice 1 lemon
- Butter: 50g butter
- Sunflower Oil: 2-3 tbsp sunflower oil
- Cumin Seed: 2 tsp cumin seeds
- Breadcrumb: 50g breadcrumbs
- Lamb: 500g lamb mince
- Harissa: 2 tbsp harissa - shop-bought or see below, to serve
- Coriander Seed: 2 tbsp coriander seed
Directions
- 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.
