22 Street Lane Nursery - Dish of the Month

August 2025 Dish of the Month Recipe

Harissa Spiced Lamb Meatballs served with Jumbo Couscous

Ingredients: • 500g of good-quality butcher's lamb mince • 1 small pack of jumbo couscous • 1 lamb stock cube • 1 white onion, finely diced • 1 clove of smoked or regular garlic, finely diced • 1 tube of Harissa paste • 1 bunch of basil • 1 tin of chickpeas, washed and drained • 1 roasted red pepper, diced

• 5g of salt and pepper • 5g of ground coriander • 5g of ground ginger • 2 cartons of passata

Method: 1. Start by adding your diced onions and garlic to the lamb mince in a large bowl. Add all of the dried herbs and 5 sliced leaves of basil, then mix well. Begin to make your meatballs. Make small or large balls and add them to a baking tray. Cook to above 75 ° C at 180 ° C. 2. On the heat, add your passata sauce and chickpeas to warm them through. Then add the Harissa paste to your taste. Roughly slice the roasted red pepper and add it to the sauce. Continue to cook on a slow simmer, then, following the packaging instructions, add the lamb stock and the cooked meatballs. 3. Following the packaging’s guidelines, cook the jumbo couscous to serve. 4. We have chosen to finish our dish with an extra virgin basil oil. Made by blending basil with olive oil in a blender.