Tahini Lamb Meatballs & Couscous

• Ground lamb(600 g)
• Onion(2)
• Garlic(5 cloves)
• Flat Leaf Parsley(15 g)
• Cumin(2 tsp)
• Paprika(1 tsp)
• Cinnamon(½ tsp)
• Salt(1¼ tsp)
• Black pepper(½ tsp)
• Breadcrumbs(40 g)
• Eggs(1)
• Olive oil(2 tbsp)
• Stock cube(1)
• Tahini(120 g)
• Lemon(1)
• Spinach(120 g)
• Couscous(220 g)
• Fresh mint(10 g)optional

Method

1. 1

   Finely grate or mince {Onion}, mince {Garlic}, and chop {Fresh parsley}. In a large bowl, mix {Ground lamb}, half the grated {Onion}, 3/5 of the {Garlic}, {Fresh parsley}, {Cumin}, {Paprika}, {Cinnamon}, {Salt}, {Black pepper}, {Breadcrumbs}, and {Eggs}. Form into 16 small meatballs.

   ~15 min

2. 2

   Heat {Olive oil} in a deep skillet or sauté pan over medium heat. Add the meatballs and cook until lightly golden on most sides, 6 minutes. Transfer to a plate; they do not need to be cooked through.

   ~6 min

3. 3

   Add the remaining {Onion} and remaining {Garlic} to the pan with a pinch of salt and cook until softened, 4 minutes. Crumble in {Stock cube}, add 350ml water, then whisk in {Tahini} and the juice of {Lemon} until smooth and creamy.

   ~4 min

4. 4

   Return the meatballs to the pan, spoon the sauce over them, and simmer gently for 10 minutes until cooked through and the sauce is thick enough to coat the back of a spoon. Stir in {Spinach} for the last 2 minutes to wilt.

   ~10 min

5. 5

   Put {Couscous} in a heatproof bowl with a pinch of salt and pour over 260ml boiling water. Cover and leave for 5 minutes, then fluff with a fork.

   ~5 min

6. 6

   Fold the fluffy couscous into the tahini meatballs so the grains soak up the sauce. Scatter over chopped {Fresh mint} and serve with extra lemon wedges if you like.

   ~0 min