Lamb Meatballs with Kasundi Couscous and Cucumber Sour Cream

Steps

1. Preheat BBQ hot plate or grill to medium-high (if using). Add mince, onion, garlic and ginger paste, tagine spice mix and salt to a large bowl. Mix to combine well. Using a heaped tablespoon measure, roll mixture into golf-ball sized balls and set aside on a plate.
2. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook meatballs for 7-8 minutes, turning, until browned and cooked through. Set aside, cover to keep warm.
3. While meatballs cook, bring stock to the boil in a small pot on high heat. Once boiling, turn off heat, add couscous and stir. Cover and leave for 5 minutes, then fluff up grains with a fork.
4. While couscous steams, dice tomatoes 1cm; thinly slice radishes, roughly dice avocado. Add all to a medium bowl along with cooked couscous, first measure of tomato kasundi, lemon juice and olive oil, toss to combine. Season to taste.
5. Grate cucumber into a clean tea towel and squeeze to remove excess liquid. Mix cucumber, sour cream, milk and honey (if using) in a small bowl and season to taste.
6. To serve, divide kasundi couscous between bowls and top with lamb meatballs. Dollop over cucumber sour cream, drizzle over reserved tomato kasundi and sprinkle with walnuts.