Moroccan meatballs with herb couscous

Lean minced lamb, 500g
red onion, 1 grated
garlic, 2 cloves, crushed
root ginger, 2cm chunk, grated
dried chilli flakes, a pinch
ground cumin, 2 tsp
ground cinamon, 1 tsp
olive oil
plum tomatoes, 2 x 400g tins
chicken stock, 200ml
coriander, 1/2 bunch, chopped

Herb couscous
couscous, 200g
butter, 50g
chicken stock, 350ml boiling
coriander, 1/2 bunch, chopped
parsley, 1/2 bunch, chopped

Put the lamb, onion, half the garlice, half the ginger and half the spices in a bowl and season well. Mix and form into little meatballs.

Heat 1 tb of olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 mins. Add the tomatoes and stock and season. Simmer for 10mins, then add back the meatballs and cook for another 20mins until sauce is thickened. Stir in the coriander.

Make couscous with the chicken stock and cover, leave for 10 mins. Stir in the herbs and serve with meatballs.