Harissa Lamb Meatballs With Cabbage Salad
Ingredients
- 600 gram Lean minced lamb
- 1 tablespoon Harissa*
- 2 clove Garlic finely chopped
- 2 cup White cabbage finely shredded
- ⅓ cup Pomegranate seeds
- ½ cup Mint leaves
- ½ cup Coriander leaves
- ½ cup Flat-leaf parsley leaves
- 3 teaspoon White wine vinegar
- Grilled flatbread and Greek yoghurt to serve
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 the vinegar and some olive oil to taste.
Serve the meatballs and salad together with some grilled flatbread and Greek yoghurt.
What you need from the counter
Free Range Lamb
28 cuts, all of them cut to order in the shop. Pick what the recipe asks for.
