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Lamb meatballs

These delicately aromatic meatballs are very happy resting on a bed of couscous – a seriously useful store cupboard ingredient that is ready to serve after only a few minutes soaking in stock or hot water. The meatballs can be stored in the freezer before cooking (defrost them well before use).

Serves 4–6

PREPARATION TIME

10 minutes, plus chilling

COOKING TIME

10–15 minutes

6 green cardamom pods

500g (1lb 2oz) lamb mince

Finely grated zest of 1 lemon

1 onion, peeled and grated

2 cloves of garlic, peeled and crushed or finely grated

Salt and freshly ground black pepper

2 tbsp olive oil

For the sauce:

200ml (7fl oz) natural Greek yoghurt

1 tsp turmeric

Juice of 1 lemon

1 cucumber, cut into 2cm (¾in) chunks (optional)

* Place the cardamom pods on a chopping board, lay the flat side of a large knife over the top and press down to lightly crush. Remove the seeds (discarding the pods) and crush to a powder with a pestle and mortar or place in a plastic bag and use a rolling pin to crush them.

* Place the crushed seeds in a bowl with the lamb mince, lemon zest, onion and garlic, then season with salt and pepper and mix together. To check the seasoning, fry 1 teaspoon of the mixture in a frying pan for 1–2 minutes or until cooked through, then taste to see whether you need to add more salt or pepper to the mixture.

* Using wet hands, form the mixture into 20–24 meatballs, each about 3–4cm (1¼–1½in) in diameter, then leave to chill in the fridge (for up to 24 hours) until you are ready to cook them.

* Pour the olive oil into a frying pan on a medium heat and, when hot, add the meatballs and fry them for 8–12 minutes, tossing occasionally, until well browned and cooked through.

* To make the sauce, simply mix all the ingredients together in a bowl. Season to taste with salt and pepper. Serve drizzled over the meatballs on a bed of couscous.