NZ Ras El Hanout Lamb Meatballs

In a large bowl, combine the lamb mince, 1/2 the ras el hanout, egg, fine breadcrumbs, the salt, 1/2 the garlic and a pinch of pepper. Using damp hands, shape a heaped spoonful of the lamb mixture into a meatball. Place on a plate and repeat with the remaining mixture (you'll get about 4-5 meatballs per person).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil, if needed. Add the onion, courgette and carrot and cook, stirring regularly, until softened, 4-5 minutes. Add the tomato paste and the remaining garlic and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes, water (for the sauce), remaining ras el hanout and crumbled vegetable stock (1 stock cube). Bring to the boil, then reduce the heat to medium-low and simmer for 4-6 minutes, or until thickened. Return the meatballs to the sauce and turn to coat. Stir through the butter until melted and season to taste with salt and pepper. TIP: If the sauce is too thick, stir through a dash of water.

While the sauce is simmering, add the water (for the couscous) to a medium saucepan, crumble in the remaining vegetable stock (1 cube) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside for 5 minutes, or until all the water is absorbed. Fluff up with a fork and stir through the lemon zest, chopped baby spinach and 1/2 the mint.