Ingredients
| FOR THE LAMB MEATBALLS WITH HARISSA SAUCE | |
| 2 tablespoons olive oil | |
| 2 onions, chopped | |
| 2 cloves garlic, minced | |
| 500g lamb mince | |
| 1 teaspoon ground cumin | |
| 2 teaspoons ground coriander | |
| ½ teaspoon allspice | |
| pinch chilli flakes | |
| 1 cup fresh breadcrumbs | |
| ½ cup milk | |
| 1 cup mint leaves, shredded | |
| 1 small bunch coriander leaves and stalks | |
| 2-3 tablespoons harissa, depending on heat | |
| 1 x 400g can tomatoes, roughly chopped | |
| 1 cup beef or lamb stock | |
| FOR THE EGGPLANT PICKLE SALAD | |
| 3 small cucumbers, sliced | |
| 2 green tomatoes, cut into wedges | |
| 1 cup of eggplant pickle | |
| small handful of mint leaves, shredded |
Instructions
| 1. | FOR THE LAMB MEATBALLS WITH HARISSA SAUCE |
| 2. | Heat the oil and fry the onions until soft, then add the garlic and cook for a minute. |
| 3. | Remove half the mix from the pan and put into a bowl. |
| 4. | Cool, then combine with the lamb mince, cumin, coriander, allspice, chilli flakes, breadcrumbs, milk and half the mint. |
| 5. | Shape into walnut-sized balls and set aside. |
| 6. | Finely chop the coriander stalks and add to the pan with the remaining cooked onion, add the harissa and fry for a few minutes. |
| 7. | Add the tomatoes and the beef stock and cook for 10 minutes. |
| 8. | Add the meatballs and simmer for 12-15 minutes or until cooked through. |
| 9. | Add chopped coriander leaves, the remaining mint and serve with some rice and the following salad. |
| 10. | FOR THE EGGPLANT PICKLE SALAD |
| 11. | Combine all the ingredients together and season to taste. |
Recipes & food styling Ginny Grant Photography & styling Greta van der Star
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