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- Harissa lamb meatballs with cabbage and pomegranate salad
Harissa lamb meatballs with cabbage and pomegranate salad
Serves
4
Prep Time
20
Cook Time
8
Ingredients
600g
Lean minced lamb
1 tbsp
Harissa*
2 cloves
Garlic, finely chopped
2 cups
Finely shredded white cabbage
1/3 cup
Pomegranate seeds
½ cup
Mint leaves
½ cup
Coriander leaves
½ cup
Flat leaf parsley leaves
Grilled flatbread and Greek yoghurt, to serve
*Harissa is a hot and spicy North African chilli paste, available in delicatessens and larger supermarkets.
Method
- Mix the lamb with the harissa and garlic and season with salt and pepper. Roll into walnut sized balls
- Place a large, lidded frying pan over a moderately high heat. Gently roll the meatballs with some olive oil and cook 4 minutes or until nicely coloured. Place the lid on the pan, turn the heat down to moderately low and cook for a further 4 minutes or until cooked through
- Mix the cabbage, pomegranate seeds and herbs together and season with salt and pepper. Add some olive oil to taste
- Serve the meatballs and salad together with some grilled flatbread and Greek yoghurt
Tips
- Leftovers: For leftover meatballs, warm through and serve with rice, yoghurt and a sprinkling of toasted pine nuts or almonds
- The meatballs can be made and rolled a day ahead and cooked when ready to serve
- To make lamb kebabs, mould the meat around long skewers and barbeque for a smoky flavour
