Lamb Meatballs on Herbed Couscous. Photo / Doug Sherring
Lamb Meatballs on Herbed Couscous. Photo / Doug Sherring
For the meatballs: • 500g lamb mince • ¼ cup fresh mint, finely chopped • 1 tsp cumin • 1 tsp coriander seeds • 1 tsp chilli flakes • Flaky sea salt and freshly cracked pepper • 1 egg • ¼ cup breadcrumbs • Cooking oil, for frying
1. Place all ingredients in a bowl and mix together wellwith your hands. Roll into small balls, and fry them in small batches on a medium-high heat with a little cooking oil, until slightly crisp around the outside.
2. Keep them warm in a small roasting dish in a 170C oven. When they've all been fried, give them another 10 minutes in the oven to ensure they're cooked through. Serve on couscous.
For the couscous: • 2 cups couscous • Small knob of butter • 1 tbsp of olive oil • Approx 1 cup flat leaf parsley, roughly chopped • Approx 1 cup fresh mint, roughly chopped • 100g feta cheese, crumbled
1. Cook the couscous according to the instructions on the packet. Add the butter and olive oil and mix through with a fork, ensuring there are no large clumps.
