Harissa lamb meatballs with couscous and tahini yogurt

Serves
4
Meatballs 

500g Lamb Mince 
1 Clove Garlic grated 
1 tsp Cumin seed 
1 tsp Fennel seed
½ tsp Coriander seed 
1 tsp Red pepper flakes 
1 tsp Smoked paprika 
Lemon zest 
Lemon juice
60g Pine nuts (toaster & crushed)
50g Breadcrumbs 
50ml Water 
Salt to taste 


Tahini Yogurt 

300g Greek Yogurt 
1 Lemon Juiced 
100g Tahini 
Splash of Water 

Couscous 

300g Cous Cous 
400ml Boiling Water 
Pinch Salt 
20ml Olive oil 
½ Cucumber Diced 
100g Soaked raisins (chopped)
1 Handful Mint (chopped)
1 Handful Parsley (chopped)
1 Lemon Juiced 
Olive oil 


To Finish 

3 tbsp Harissa Paste 
1 Onion (finely sliced)
2 Green chilli (finely sliced)


For the meatballs 


Toast the spices and grind in a pestle and mortar.

Toast and crush the pine nuts.

Mix the bread crumbs with a splash of water to hydrate.

Mix all the ingredients together well

Ball into 12 equal sized balls 

Keep until ready 


For the yogurt, whisk all the ingredients together, and check the seasoning. 


For the couscous, place the couscous in a large bowl with salt and olive oil, pour over the boiling water, give a good whisk and cover with cling film, leave to sit for 10 minutes.

In the meantime, prepare the cumber, raisins and herbs.

Fluff the cling film up with a fork. 

Mix the couscous with the other ingredients and check the seasoning.


To finish, heat a flying pan over a medium heat and add a good glug of vegetable oil, fry off the meat meatballs until browned all over. This should take around 5 minutes. Turn off the heat and allow the meatballs to rest, add in 3 tablespoons of harissa paste and mix well with the fat and toss the meatballs well. 


To plate up.


Spoon the tahini yogurt on warm plated, top with couscous, meatballs and finish with thinly sliced raw onion and green chilli.


Ingredients

Meatballs 

500g Lamb Mince 
1 Clove Garlic grated 
1 tsp Cumin seed 
1 tsp Fennel seed
½ tsp Coriander seed 
1 tsp Red pepper flakes 
1 tsp Smoked paprika 
Lemon zest 
Lemon juice
60g Pine nuts (toaster & crushed)
50g Breadcrumbs 
50ml Water 
Salt to taste 


Tahini Yogurt 

300g Greek Yogurt 
1 Lemon Juiced 
100g Tahini 
Splash of Water 

Couscous 

300g Cous Cous 
400ml Boiling Water 
Pinch Salt 
20ml Olive oil 
½ Cucumber Diced 
100g Soaked raisins (chopped)
1 Handful Mint (chopped)
1 Handful Parsley (chopped)
1 Lemon Juiced 
Olive oil 


To Finish 

3 tbsp Harissa Paste 
1 Onion (finely sliced)
2 Green chilli (finely sliced)


Ingredients

Meatballs 

500g Lamb Mince 
1 Clove Garlic grated 
1 tsp Cumin seed 
1 tsp Fennel seed
½ tsp Coriander seed 
1 tsp Red pepper flakes 
1 tsp Smoked paprika 
Lemon zest 
Lemon juice
60g Pine nuts (toaster & crushed)
50g Breadcrumbs 
50ml Water 
Salt to taste 


Tahini Yogurt 

300g Greek Yogurt 
1 Lemon Juiced 
100g Tahini 
Splash of Water 

Couscous 

300g Cous Cous 
400ml Boiling Water 
Pinch Salt 
20ml Olive oil 
½ Cucumber Diced 
100g Soaked raisins (chopped)
1 Handful Mint (chopped)
1 Handful Parsley (chopped)
1 Lemon Juiced 
Olive oil 


To Finish 

3 tbsp Harissa Paste 
1 Onion (finely sliced)
2 Green chilli (finely sliced)


method

For the meatballs 


Toast the spices and grind in a pestle and mortar.

Toast and crush the pine nuts.

Mix the bread crumbs with a splash of water to hydrate.

Mix all the ingredients together well

Ball into 12 equal sized balls 

Keep until ready 


For the yogurt, whisk all the ingredients together, and check the seasoning. 


For the couscous, place the couscous in a large bowl with salt and olive oil, pour over the boiling water, give a good whisk and cover with cling film, leave to sit for 10 minutes.

In the meantime, prepare the cumber, raisins and herbs.

Fluff the cling film up with a fork. 

Mix the couscous with the other ingredients and check the seasoning.


To finish, heat a flying pan over a medium heat and add a good glug of vegetable oil, fry off the meat meatballs until browned all over. This should take around 5 minutes. Turn off the heat and allow the meatballs to rest, add in 3 tablespoons of harissa paste and mix well with the fat and toss the meatballs well. 


To plate up.


Spoon the tahini yogurt on warm plated, top with couscous, meatballs and finish with thinly sliced raw onion and green chilli.


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