Meatballs spiced with cinnamon, cumin and coriander make for Middle Eastern magic.

Prep Time : 0:30 | Cook Time : 0:50 | Total Time : 1:20 | Serving : 8 person.

Ingredients

• 1kg lamb mince

• 70g (1/3 cup) couscous

• 200g fresh ricotta

• 55g (1/3 cup) currants

• 1 brown onion, coarsely grated

• 1 tablespoon ground cumin

• 2 teaspoons ground coriander

• 1 teaspoon ground cinnamon

• Olive oil spray

• 2 x 250g punnets cherry tomatoes

• 2 large garlic cloves, crushed

• 375ml (1 1/2 cups) water

• 1 Massel chicken style stock cube, crumbled

• 1/4 cup chopped fresh mint

• 1/3 cup chopped fresh coriander

• Steamed white rice, to serve

• Natural yoghurt, to serve

Method

• Step 1

  Combine the mince, couscous, ricotta, currants, onion, cumin, ground coriander and cinnamon in a large bowl. Season with salt and pepper. Roll tablespoonfuls into balls.

• Step 2

  Heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook one-third of meatballs, turning, for 4-6 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with remaining meatballs.

• Step 3

  Add the tomatoes to the pan. Cook, shaking the pan often, for 3-4 minutes or until the tomatoes start to soften. Add the garlic, water and stock cube. Simmer, stirring occasionally, for 5-10 minutes or until the tomatoes are tender. Stir in the meatballs. Simmer for 10-15 minutes or until the sauce thickens. Sprinkle with mint and coriander. Serve with rice and yoghurt.