Tue, 10 February 2026
Slow Cooked Harissa Lamb Meatballs
(Serves 4)
Ingredients
• 500g lamb mince
• 1 slice bread, torn
• A small splash of milk
• ½ tsp dried mint
• ½ tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• Salt and black pepper
For the sauce
• 1 tin cherry tomatoes
• 1 tin water (use the tomato tin)
• Salt and black pepper
• 1–2 tsp honey
• ½ tsp caraway seeds
• 3 tsp harissa paste (less if spicy)
• 1 red onion, grated
• 2 fat cloves garlic, chopped
To serve
• Basmati rice
• Crispy onions
• Fresh parsley and mint, chopped
Method
1. Soak the bread in the milk, then squeeze it so it’s soft and spongy, not wet. This is called a panade and is used in place of egg and breadcrumbs for a soft juicy meatball.
2. Put the lamb in a bowl with the panade, dried mint, cumin, smoked paprika, coriander and a good pinch of salt and pepper.
3. Mix gently with your hands until just combined. Don’t overwork it or they will toughen up.
4. Roll into meatballs about the size of a lime (you’ll get roughly 12).
5. Tip the cherry tomatoes and the tin of water into the slow cooker or a heavy pot and season with salt and pepper.
6. Stir in the honey, caraway seeds, harissa, grated onion and garlic.
7. Nestle the meatballs into the sauce so they’re mostly covered.
8. Cook on low for 7–8 hours until tender and rich, or simmer gently on the hob, or cook on high in the slow cooker for about 1 hour.
9. Taste and adjust with a touch more salt, honey or harissa if needed.
10. Serve over rice and finish with crispy onions and a generous scatter of chopped parsley and mint.
