Meatballs three ways

MOROCCAN LAMB MEATBALLS

SERVES 8 PREP 20 MINS + CHILLING COOK 35 MINS PER SERVE 2537kj COST $$$

F 1 tbsp cumin seeds F 2 tbsp coriander seeds F 1 kg lamb mince F 1 cup dried breadcrumbs F 2 eggs, lightly beaten F ½ bunch mint, chopped, plus extra leaves to serve F 2 garlic cloves, crushed F 1 lemon, zest, plus extra shredded to serve F 2 tbsp olive oil F couscous, natural yoghurt, shaved cucumber, to serve SAUCE ⅔ cup dry-roasted smoked almonds pinch saffron 2 cups hot chicken stock 1 tbsp olive oil 1 onion, finely chopped 2 tsp sweet paprika 3 tsp honey

1 In a small frying pan, toast spices on low until fragrant. Crush in a mortar and pestle. Transfer to a large bowl with mince, breadcrumbs, eggs, mint, garlic and zest. Mix well and season. 2 Shape heaped tbsps into 40 balls and place on a tray. Cover with plastic wrap, chill 30 minutes. 3 In a large frying pan, heat oil on high. Cook meatballs in batches 4-5 minutes, turning, until evenly browned. Drain on paper towel. 4 SAUCE In a small food processor, pulse almonds to fine crumbs. Soak saffron in stock 5 minutes. In a frying pan, heat oil on medium. Saute onion 2-3 minutes until tender. Add almond crumbs. Cook until almond starts to brown. Stir in paprika, cook 1 minute. Add stock. Simmer 5 minutes. Stir in honey. Season. 5 Return meatballs to pan, tossing to coat in sauce. Simmer 4-5 minutes, covered, until cooked through. Cool and freeze half meatballs (see tip). 6 Serve remaining meatballs with couscous, a dollop of yoghurt, cucumber, mint and zest.

TIP Cool meatballs with sauce in fridge, seal in an airtight container and freeze up to 2 months. Defrost in fridge overnight, transfer to a large saucepan over high heat. Bring to boil. Simmer 15 minutes to heat through. Continue from step 6.