Moroccan lamb meatballs with harissa & couscous

Assign 2 tbsp every coriander, fennel and

cumin seeds into a scorching, dry pan. Toast for 2 mins till fragrant. Grind

till fascinating in pestle and mortar. Wipe

out pan, add 50ml olive oil, gently fry 4 chopped garlic

cloves, 1 chopped crimson onion, 1 chopped crimson pepper and 6 fats crimson

deseeded chopped chillies till soft.

Mix spices and veg in meals

processor and blend to comfortable paste. Leftovers will withhold in fridge for up

to a week, covered with layer of oil.