Ingredients

Method

For the meatballs, mix:
• 500 g free-range lamb mince
• 1 (about 200 g) large onion, peeled and grated
• 2 cloves garlic, peeled and grated
• 30 g breadcrumbs
• 1 t smoked paprika
• 1⁄2 t chilli flakes
• 1 t harissa paste
• 1⁄2 t salt
• a pinch white pepper
• a pinch ground cinnamon
For the sauce:
• 2 T olive oil
• 3-4 cloves garlic, peeled and chopped
• 1⁄2 t salt
• 5 T tomato purée
• 1 T harissa paste
• 1 t smoked paprika
• 1⁄2 cinnamon stick
• 2 bay leaves
• 1 T brown sugar
• 2 strips lemon peel
• 6 T lemon juice
• 3 cups water
• 2 large pears, unpeeled
• white rice or couscous, for serving

Method

Ingredients

1. Preheat the oven to 200°C. Shape the meatball mixture into 12 balls. Place on a lightly oiled baking tray in the centre of the oven and bake for 15 minutes.

2. To make the sauce, fry the garlic and salt in the olive oil in a large saucepan over a medium heat for 2 minutes, stirring continually, taking care not to let it colour. The garlic will start to stick to the pan.

3. Add the tomato purée, harissa, spices, bay leaves, sugar and lemon peel, mixing well. Keep stirring and cooking for 4–5 minutes, until everything begins to stick to the bottom of the pan. Stir in the lemon juice and bring to the boil. Pour in the water, stir well, and bring back to the boil.

4. Add the baked meatballs, along with all the pan juices. Bring to a boil again, then reduce the heat to a minimum, cover and cook slowly for 1 hour.

5. Cut the pears into thick wedges and discard the seeds. Add to the meatballs and cook for 15 minutes over a low heat, uncovered, to reduce the sauce slightly. Serve with rice or couscous.