Lamb meatballs on herbed couscous
Photo by Doug Sherring
I get excited by vegetables, and I love learning new ways to cook them. I've always been inspired in my cooking by other cultures.
In this recipe, you'll see crossovers; the same herb or ingredient used in more than one place. I love having something like a herb link its way through a meal.
|500 g||Lamb mince|
|¼ cup||Fresh mint, finely chopped|
|1 tsp||Coriander seeds|
|1 tsp||Chilli flakes|
|1||Cooking oil, for frying|
- For the meatballs, place all ingredients in a bowl and mix together well with your hands. Roll into small balls, and fry them in small batches on a medium-high heat with a little cooking oil, until slightly crisp around the outside.
- Keep them warm in a small roasting dish in a 170C oven. When they've all been fried, give them another 10 minutes in the oven to ensure they're cooked through. Serve on couscous.
- For the couscous, cook the couscous according to the instructions on the packet. Add the butter and olive oil and mix through with a fork, ensuring there are no large clumps.
- Stir through most of the herbs. Place the couscous on a serving dish, crumble over the feta and a few extra herbs and serve the meatballs on top.