SPICED LAMB MEATBALLS WITH HARISSA SAUCE & EGGPLANT PICKLE SALAD

Recipes & food styling Ginny Grant Photography & styling Greta van der Star

	FOR THE LAMB MEATBALLS WITH HARISSA SAUCE
	2 tablespoons olive oil
	2 onions, chopped
	2 cloves garlic, minced
	500g lamb mince
	1 teaspoon ground cumin
	2 teaspoons ground coriander
	½ teaspoon allspice
	pinch chilli flakes
	1 cup fresh breadcrumbs
	½ cup milk
	1 cup mint leaves, shredded
	1 small bunch coriander leaves and stalks
	2-3 tablespoons harissa, depending on heat
	1 x 400g can tomatoes, roughly chopped
	1 cup beef or lamb stock
	FOR THE EGGPLANT PICKLE SALAD
	3 small cucumbers, sliced
	2 green tomatoes, cut into wedges
	1 cup of eggplant pickle
	small handful of mint leaves, shredded

1.	FOR THE LAMB MEATBALLS WITH HARISSA SAUCE
2.	Heat the oil and fry the onions until soft, then add the garlic and cook for a minute.
3.	Remove half the mix from the pan and put into a bowl.
4.	Cool, then combine with the lamb mince, cumin, coriander, allspice, chilli flakes, breadcrumbs, milk and half the mint.
5.	Shape into walnut-sized balls and set aside.
6.	Finely chop the coriander stalks and add to the pan with the remaining cooked onion, add the harissa and fry for a few minutes.
7.	Add the tomatoes and the beef stock and cook for 10 minutes.
8.	Add the meatballs and simmer for 12-15 minutes or until cooked through.
9.	Add chopped coriander leaves, the remaining mint and serve with some rice and the following salad.
10.	FOR THE EGGPLANT PICKLE SALAD
11.	Combine all the ingredients together and season to taste.