- Put the mince in a bowl with the chopped mint, garlic and cumin. Mix until combined.
- Roll into small balls, approximately the size of a table tennis ball.
- Heat 1 tablespoon of oil in a large frying pan over a medium heat. Fry the meatballs for 2 minutes until golden all over, then remove to a plate.
- Add the onion to the pan with the garlic and pepper, cook for 5 minutes until softened.
- Add the spices, cook for 30 seconds, and then add the tomatoes. Bring to the boil.
- Add the lamb meatballs to the pan, cover loosely, then reduce the heat and simmer for 15-20 minutes until the meat is cooked.
- Remove from the heat then scatter with parsley, almonds and pomegranate seeds.
- Serve with the yoghurt dressing and couscous.
Chris Baber’s Moroccan style spiced Welsh Lamb meatballs
- Prep time 10 mins
- Cook time 30 mins
- Serves 4
Ingredients
For the meatballs:
- 500g PGI Welsh Lamb mince
- Small bunch mint, finely chopped
- 1 garlic clove, grated
- ½ tsp cumin
For the sauce:
- 1 red onion, diced
- 2 garlic cloves, finely sliced
- 1 green pepper, finely diced
- 2 x 400g tins chopped tomatoes
- 2 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon
- Small bunch parsley, finely chopped
- 1 tbsp flaked almonds
- 2 tbsp pomegranate seeds (optional)
For the harissa yoghurt dressing (simply mix together):
- 4 tbsp Greek yoghurt
- 1 tbsp harissa paste
To serve:
- Couscous