- 1 onion, finely chopped
- 3 T olive oil
- 2 t ground cumin
- 1 t ground coriander
- 1/2 t chilli flakes
- 2 cloves garlic, crushed
- 500 g lamb mince, at room temperature
- 1 extra-large free-range egg, beaten
- 60 g couscous
- 1 1/2 t salt
- 1 x 400 g chopped Italian tomatoes
- 1/2 cup chicken stock
- Parsley a handful, chopped, for sprinkling
- Harissa or harrief sauce, for serving
- For the vegetable couscous:
- 1 1/2 cups chicken stock
- 300 g mixed vegetables such as carrot batons, baby corn and peas
- 250 g couscous
- Sea salt and freshly ground pepper to taste
Lightly brown the onion in 2 T olive oil. Stir in the spices and crushed garlic, then remove from the pan and mix with the mince. Add the egg, couscous and salt to the spiced mince and mix.
Shape the mince into balls, it should make about 12 to 14 balls. Brown in 1 T olive oil.
Pour off any remaining oil, then add the tomatoes and chicken stock to the pan containing the lamb patties. Cover and cook gently for 15 minutes, or until cooked through. Check the seasoning and sprinkle with parsley.
Ladle into large bowls and serve with the vegetable couscous and hot sauce.
To make the vegetable couscous, bring the stock and vegetables to a boil. Simmer briskly for 2 to 3 minutes. Stir in the couscous, cover tightly and turn off the heat. Leave for 5 to 10 minutes. Stir through with a large fork and check seasoning.
Cook’s note: Use free-range beef mince instead of lamb. If you like, spice up the sauce by stirring in a spoonful or two of hot sauce.