Step 1

Place the garlic, harissa, lemon juice, ginger, 2 tsp cumin, 1 tsp coriander, 1 tsp paprika and 2 tbs olive oil in a mini food processor or mortar and pestle with 1/2 tsp salt. Blend or pound until you have a smooth paste. Set aside.

Step 2

To make the meatballs, place the lamb mince in a bowl with half the mint and the remaining cumin, coriander and paprika. Season with 1 tsp sea salt and some freshly ground black pepper and mix together with your hands until well combined. Using damp hands, shape into 2.5cm meatballs (about 45 in total).

Step 3

Heat the remaining 2 tbs olive oil in a large deep frypan over high heat. In batches, cook the meatballs, turning, for 4 minutes until lightly browned all over. Remove with a slotted spoon and drain on paper towel.

Step 4

Reduce the heat to medium, then add the onion and cinnamon to the saucepan and gently cook, stirring occasionally, for 6-7 minutes until the onion is soft and lightly golden. Stir in the spice paste and cook gently for 2 minutes or until fragrant. Add the tomatoes, honey and stock, then bring to a simmer. Add the meatballs to the sauce and simmer over medium-low heat for 20 minutes, stirring occasionally, until the sauce has reduced and thickened nicely.

Step 5

Season to taste with salt and pepper, then stir in the remaining chopped mint and serve with the couscous.