Moroccan lamb meatballs with harissa & couscous

Set 2 tbsp every coriander, fennel and

cumin seeds into a hot, dry pan. Toast for 2 mins until aromatic. Grind

until honest 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 fat crimson

deseeded chopped chillies until tender.

Mix spices and veg in food

processor and blend to gentle paste. Leftovers will preserve in fridge for up

to a week, lined with layer of oil.