The Moroccan lamb recipe we’ve chosen this week is wonderfully delicious – all the flavours of a tagine in meatball form, with the kick of harissa and a cooling dollop of yogurt. Perfect!

Take a look at the ingredients you’ll need and the method you’ll need to follow.

Here’s what you’ll need…

For the Moroccan lamb meatballs:
2 tsp cumin seeds
2 tbsp coriander seed
50g breadcrumbs
1 garlic clove, crushed
500g lamb mince
Juice of 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)

Here’s what you’ll need to do…

1. Heat a heavy-based pan over a low heat.
2. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
3. Mix the breadcrumbs with 2 tbsp water and the garlic and stir well.
4. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well.
5. Mix well then shape into 16 balls. Chill for a good 30 mins.
6. Heat the oil in a frying pan.
7. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm.
8. Put the couscous in a large heatproof bowl, then rub in the butter and harissa.
9. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season.
10. Shred the remaining mint, then mix through. Serve with harissa and yogurt.

For more yummy recipes, take a look here.

(Source: https://www.bbcgoodfood.com/recipes/12344/moroccan-lamb-meatballs-with-harissa-and-couscous)