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.
