350gm lean minced lamb
1 cup fresh breadcrumbs
1 red onion, finely chopped
2 tsp ground cinnamon
2 tsp ground cumin
1 tsp grated fresh root ginger
1-2 cloves garlic, crushed
1 x 400gm can chopped tomatoes
400ml lamb stock
2 Tblsp chopped coriander
200gm couscous
2 Tblsp chopped fresh parsley
2 Tblsp chopped fresh mint
2 Tblsp chopped fresh coriander
200ml boiling water
Method
In a large bowl, combine the lamb, onion, breadcrumbs, cinnamon, cumin, ginger and garlic.
Shape the mixture into tiny meatballs.
Spray a large pan with non-stick cooking spray.
Dry fry the meatballs until lightly browned and sealed.
Remove to a plate.
Tip the tomatoes, stock and coriander into the pan.
Cook for 5 minutes.
Put the meatballs back in the pan and spoon the sauce over.
Cover with a lid and simmer for 20 minutes.
(If there seems to be a too much liquid, remove the lid for the last 5 minutes to reduce it.)
Put the couscous in a bowl with the fresh herbs.
Pour over the boiling water and give it a stir.
Cover with a plate or clingfilm and allow to stand for 10 minutes.
Fluff the grains up with a fork to separate.
Serve the meatballs and sauce over the couscous, garnished with extra coriander, if desired.
If you like, you can put only half the spices, ginger and garlic in the meatball mix and add the rest to the sauce. I served mine with a very simple green salad of baby spinach, rocket and watercress.
