Spiced Lamb Meatballs with Minty Cucumber Yogurt and Couscous.

Spiced Lamb Meatballs with Minty Cucumber Yogurt and Couscous.  

NO COUNT

Serves 4

Takes 1hr10 mins
200oC/400oF/Gas 6

Yog

10cm(4in) cucumber
250g (9oz) greek yog  0% total
2tbsp chopped mint
salt

Meatballs
2 onions chopped
3 cloves garlic
2tsp ground cumin
1tsp groun coriander
pinch cayenne pepper
pinch ground all spice
500g lamb mince
2tbsp coriander
Grated zest 1/2 lemon
680g jar passatta
1 small cinnamon stick
1tsp sweetner
salt and pepper

Cous Cous
250g (9oz) cous cous
juice 1/2 lemon

make minty yog 1st.Finely chop cucumber and sprinkle with salt and place in a sieve over a bowl for 10 mins. Pat dry and mix with yog and mint..cover and chill.

Preheat oven.
Add 2 cloves of garlic and 1 onion in food processor with cumin coriander cayenne and allspice.Process.
Add the lamb coriander zest and season well, process again until mixture well combined. Roll the lamb mixture into 24 walnut sized balls cover and set aside.
Make the tom sauce. Peel and finely chop onion and garlic. Frylight pan and fry onion and garlic until just golden brown at edges. Add passatta cinnamon sweetner and season. Bring to the boil reduce heat and simmer for 10 mins.
Fry half meatballs on medium high heat until brown all over. Set aside. Repeat the process. Add meatballs to sauce and cook on middle shelf of oven for 30 mins.

Meanwhile boil 400ml (14floz) salted water in pan. Add cous cous. Stir well remove from heat cover and leave for 5 mins. Add lemon juice ,mix and then serve with a big dollop of minty yog.