Harissa is a fiery condiment found in northern African cooking. Made from chili peppers and a bewildering blend of spices, this sauce or paste is served with couscous as an accompaniment to tagines or stirred into soups and stews. Each region has its own take on harissa from fairly mild to knock-your-socks-off.
These meatballs are fragrant with cumin and cinnamon, and spiced with a kick of harissa. Accompanied by a cooling alioli or yoghurt sauce, they make a delicious meal. Serve with couscous and a green salad loaded with fresh herbs. Serves 4-5 as a tapa, 2-3 as an entree.
1 lb ground lamb
1 heaping tbsp harissa
3-4 spring onions, white parts only, sliced
1/4 tsp cinnamon, ground
1 tsp cumin, toasted and ground
salt & pepper
olive oil, for the skillet
Alioli, to serve
Combine all ingredients in a bowl. Form into little balls. Coat a skillet in olive oil and heat to medium. Arrange meatballs in the skillet and cook until they reach your desired degree of doneness, 10-20 minutes depending on the size of your balls.
– Rachel Adams