Minced lamb and spices are formed into meatballs, then simmered in a rich tomato sauce in this easy recipe. The herby couscous soaks up all the juices. Perfect for a mid-week dinner for all the family.
- 500g minced lamb
- 1 red onion
- 2 garlic cloves
- 2 tsp. minced ginger
- 2 tsp. ground cumin
- 1 tsp. ground cinnamon
- 1/2 tsp. dried chilli flakes
- 2 x 400g tins chopped tomatoes
- Chicken stock
- 200g couscous
- Small handful each freshly chopped parsley and coriander.
Finely dice the red onion and mince the garlic cloves. In a bowl, mix the lamb, red onion, garlic, ginger and half of the spices. Form together and mix well with your hands, then roll into smallish meatballs.
Heat a little oil in a pot and fry the meatballs until browned. Remove with a slotted spoon. Add the tomatoes, a dash of stock and the rest of the spices, stir and bring to a simmer. Cook for 10-15 minutes or until thickened, then add the meatballs. Simmer for 10 minutes or until tender.
Put the couscous into a bowl and cover with about an inch of stock. Leave to sit until the couscous is fluffed up and add the herbs. Mix with a fork. Serve the meatballs over the couscous.