John's Coconut and Harissa Meatballs
Serves 4
INGREDIENTS:
500g lean ground lamb
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
3 tbsp rose harissa
1 x 400ml tin coconut milk
The juice of ¼ lemon
A small handful of coriander leaves
Rice to serve
Salt and pepper
METHOD:
1. Put the lamb into a mixing bowl and plenty of salt and pepper and mix well. Roll out into 25 walnut sized meatballs.
2. Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 2-3 minutes a side until a little golden. Remove from the pan and set to one side.
3. Chuck the onion into the same pan and cook, stirring occasionally, for 4-5 minutes until golden. Watch the heat so it does not burn. Add the garlic and cook, stirring occasionally, for 30 seconds until fragrant. Add the harissa, coconut milk, lemon and a pinch of salt. Mix well and bring to the boil.
4. Return the meatballs to the sauce. Cover, reduce the heat to low and cook for 6-8 minutes until just cooked through.
5. Remove the lid, increase the heat to medium and bubble away for 4-5 minutes until the sauce is really thick. Remember to keep basting and turning the lamb, so it stays super juicy. Some brands of rose harissa can be fairly oily, so I like to skim of the excess fat once reduced. Serve immediately with coriander and rice.
