- 2 tsp cumin seeds
- 2 tbsp coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 50g breadcrumbs
- 1 garlic clove, crushed
- 500g lamb mince
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 egg, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 20g pack mint, most leaves chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2-3 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 150ml natural yogurt, to serve
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
For the couscous
- 300g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp harissa - shop-bought or see below, to serve
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
Want to see what this recipe costs at different supermarkets? Compare in one place here:
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.
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.