Lamb meatballs in harissa with salted cucumbers
- January 2016
- Serves 4
- Hands-on time 35 min
Middle-Eastern-spiced lamb pairs with salted cucumber, mint and chilli sauce in this flavour-packed lamb meatball recipe.
Wondering what to do with the remaining harissa? We’ve got some nifty ways to use up leftover harissa, here.
- Gluten-free recipes
- 23.5g (8.6g saturated)
- 2.7g (2g sugars)
Harissa brands vary in heat, so add half the quantity and taste, then add as needed.
Make the meatballs up to 48 hours in advance, ￼without frying, then chill, covered. Or freeze on trays, then bag up for up to 1 month. Defrost before continuing with the recipe.
Argan oil is made from the toasted nuts of the Moroccan argan tree. It has a unique taste, but it’s pricey: available from ottolenghi.co.uk and other online suppliers – or use quality olive oil.
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