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Serves 4

Lamb Meatballs
500g minced lamb
½ onion, pureed or chopped very finely
½ tsp ground cinnamon
1 tsp ground coriander
1 tsp salt
3tbsp breadcrumbs
1 egg, beaten

To serve
1 pomegranate, deseeded
plenty of yoghurt
1 small bunch of coriander, chopped

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Lamb meatballs and couscous

These dinky lamb meatballs are served with the sweet root vegetable stew and couscous. A great way to get more vegetables and make the lamb go further.


Proceed with the sweet root vegetable stew recipe and serve with lamb meatballs seated on top. sprinkle with pomegranate seeds and coriander.

To make the meatballs:
Mix the onions into the lamb. Sprinkle over the spices and breadcrumbs and mix well. Stir in the beaten egg, cover and leave for 30mins to allow the flavours to meld.
Using about ½tsp mince, roll into small balls and drop into a hot pan.
Continue rolling, dropping and cooking, shaking the pan every so often, you want to cook the meatballs for about 5mins until golden on all sides and cooked through (this will depend on how big your balls are).

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