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)
Instructions
- 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.
Notes
- 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.
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