500g minced lamb
1 red onion, grated or finely sliced in a food processor
2 cloves garlic
Chunk of root ginger
2tsp ground cumin
1 tsp ground cinnamon
Pinch of chilli flakes
200ml chicken stock
2 x 400g tins chopped tomatoes
Handful of coriander, chopped
200g cous cous
330ml chicken stock
Handful each of chopped coriander & parsley
1. First, mix together the meat, half the onion, half the garlic and half the spices. (I just chuck everything in the food processor until it comes together in one big lump, if not knead it with your (clean!) hands a lot). Form them into smallish meatballs (should get about 30).
2. Heat some oil up in a large frying pan and brown the meatballs off. Remove from the pan once browned.
3. Fry off the remaining onion, garlic & spices until the onions have sweated and the spices are releasing their aroma. Should start to smell really yummy now!
4. Add the 2 tins of tomatoes and chicken stock to the frying pan. Simmer for 10 minutes.
5. Add the meatballs back into the frying pan and simmer for 20 minutes, so that the sauce thickens and the meatballs cook thoroughly.
6. Now, start on the cous cous. Put the cous cous and butter in a bowl then pour over the hot chicken stock, stir slightly and cover with cling film. The cling film keeps all of the heat & steam in the bowl which will cook the cous cous. Leave for 10 minutes.
7. Chop the herbs and add a handful of coriander to the meatballs and a handful of coriander and parsley to the cous cous. Fluff the cous cous up with a fork. Serve!