Put the lamb, onion, half the garlic, half
the ginger and half the spices in a bowl and
season well. Mix (clean hands are best) and
form into little meatballs (you’ll make
Heat 1 tbsp olive oil in a large non-stick
pan and add the meatballs in batches, frying
until browned all over. Scoop out, then add
the rest of the garlic, ginger and spices and
cook for 2 minutes. Add the tomatoes and
stock and season. Simmer for 10 minutes,
then add back the meatballs and cook for
another 20 minutes until sauce is thickened.
Stir in the coriander.
To make the couscous put in a bowl with
the butter and some seasoning. Pour over
the chicken stock and cover with clingfilm.
Leave for 10 minutes. Stir the herbs through
and serve with meatballs.