Lamb and harissa meatballs recipe
 Creamy and warming, these lamb and harissa meatballs are delicious served alongside some rice. 500g/1lb 2oz lean lamb mince2 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed3 tbsp rose harissa400ml tin coconut milk¼ lemon, juice only5g fresh coriander, leaves pickedsalt and freshly ground black pepperrice, to serve 500g/1lb 2oz lean lamb mince 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 3 tbsp rose harissa 400ml tin coconut milk ¼ lemon, juice only 5g fresh coriander, leaves picked salt and freshly ground black pepper rice, to serve Method Put the lamb mince into a mixing bowl with plenty of salt and pepper and mix well. Use your hands to roll out 25 walnut-sized meatballs.Heat the oil in a large, lidded, non-stick frying pan on a medium heat and add the meatballs. Cook for 2–3 minutes each side until a little golden. Remove from the pan and set to one side.Add the onion into the same pan and cook, stirring occasionally, for 4–5 minutes until golden. Add the garlic and cook, stirring occasionally, for 30 seconds until fragrant. Add the harissa, coconut milk, lemon juice and a pinch of salt. Mix well and bring to the boil.Return the meatballs to the sauce. Cover, reduce the heat to low, and cook for 6–8 minutes until just cooked through.Remove the lid, increase the heat to medium and bubble away for 4–5 minutes until the sauce is really thick. Make sure to keep basting and turning the meatballs, so that the lamb stays super juicy. Garnish with the coriander and serve immediately with rice on the side. Put the lamb mince into a mixing bowl with plenty of salt and pepper and mix well. Use your hands to roll out 25 walnut-sized meatballs. Put the lamb mince into a mixing bowl with plenty of salt and pepper and mix well. Use your hands to roll out 25 walnut-sized meatballs. Heat the oil in a large, lidded, non-stick frying pan on a medium heat and add the meatballs. Cook for 2–3 minutes each side until a little golden. Remove from the pan and set to one side. Heat the oil in a large, lidded, non-stick frying pan on a medium heat and add the meatballs. Cook for 2–3 minutes each side until a little golden. Remove from the pan and set to one side. Add the onion into the same pan and cook, stirring occasionally, for 4–5 minutes until golden. Add the garlic and cook, stirring occasionally, for 30 seconds until fragrant. Add the harissa, coconut milk, lemon juice and a pinch of salt. Mix well and bring to the boil. Add the onion into the same pan and cook, stirring occasionally, for 4–5 minutes until golden. Add the garlic and cook, stirring occasionally, for 30 seconds until fragrant. Add the harissa, coconut milk, lemon juice and a pinch of salt. Mix well and bring to the boil. Return the meatballs to the sauce. Cover, reduce the heat to low, and cook for 6–8 minutes until just cooked through. Return the meatballs to the sauce. Cover, reduce the heat to low, and cook for 6–8 minutes until just cooked through. Remove the lid, increase the heat to medium and bubble away for 4–5 minutes until the sauce is really thick. Make sure to keep basting and turning the meatballs, so that the lamb stays super juicy. Garnish with the coriander and serve immediately with rice on the side. Remove the lid, increase the heat to medium and bubble away for 4–5 minutes until the sauce is really thick. Make sure to keep basting and turning the meatballs, so that the lamb stays super juicy. Garnish with the coriander and serve immediately with rice on the side. Recipe tips Some brands of rose harissa can be fairly oily, so I like to skim off the excess fat once the sauce has reduced.