Moroccan lamb meatballs with harissa & couscous

Recipe uploaded by

John Torode

9 ratings

Recipe by John Torode

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1. Video tutorial: Crushing garlic

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.
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.
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.

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.

651 kcalories, protein 33g, carbohydrate 50g, fat 37 g, saturated fat 16g, fibre 0g, salt 0.84 g

Latest comments and suggestions

• Samantha

  24 August 2009

  Samantha rated this recipe

  

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• Franniban

  01 September 2009

  Franniban rated and commented on this recipe

  

  This was a great success. Very tasty and will definately do it again. Home made harrissa was lovely too, just not hot enough for our taste

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• Denise

  05 September 2009

  Denise rated and commented on this recipe

  

  I wasn't convinced that this would be as tasty as it is,the flavours of the various spices came through beautifully, all of the family have asked me to make this again and 2 lots of harissa, one milder and one hotter.

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• Caroline

  06 September 2009

  Caroline rated and commented on this recipe

  

  My husband and I loved this recipe. We cooked the meatballs in the oven to make it a bit healthier. The harissa had a lot of spices in it so we ended up adding about 2 tsp rather than 2 tbsp of each of the spices. We then used some of the leftover spices in a shepherd's pie which really worked.

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• Kirstie

  19 September 2009

  Kirstie rated and commented on this recipe

  

  Really liked this one. I made the meatballs in advance then it was just 10 minutes until dinnertime when we got home which is great for midweek. Lovely flavours.

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• Inga

  16 October 2009

  Inga rated and commented on this recipe

  

  These are really good, the flavours come out so nicely. I couldn't get hold of harissa so I spiced up the couscous with ground fennel, coriander, chilli, dried mint, garlic powder, salt, pepper and vegetable stock. It came out really nicely and I served it with Greek yogurt. Will definitely make this again.

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• chalkey

  21 October 2009

  chalkey commented on this recipe

  This was a really lovely dish and would have again

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• Ellie

  24 October 2009

  Ellie rated and commented on this recipe

  

  delicious. home made harissa was lovely. i grilled the meatballs and it worked great.

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• thynk2much

  29 October 2009

  thynk2much rated and commented on this recipe

  

  Gorgeous and guests ate every last bit!

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• melk83

  03 November 2009

  melk83 rated and commented on this recipe

  

  I was worried initially that this wouldnt be saucy enough but it was fab. Really moist and yummy a real treat!!!!

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Ingredients

• 2 tsp cumin seeds
• 2 tbsp coriander seeds
• 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 35 mins

Cook 20 mins

Only the meatballs can be frozen

Ingredients

• 2 tsp cumin seeds
• 2 tbsp coriander seeds
• 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

651 kcalories, protein 33g, carbohydrate 50g, fat 37 g, saturated fat 16g, fibre 0g, salt 0.84 g

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