Spanish Lamb Albondigas, Minty Couscous

Preheat the grill to a medium-high heat

Cut the yellow pepper[s] in half (scrape the seeds and pith out with a teaspoon)

Add the yellow pepper[s] to a baking tray, skin-side up, and place them directly under the grill for 8-10 min or until the pepper[s] has blackened slightly (charring adds a smoky flavour!)

Once cooked, set aside to cool slightly

Meanwhile, combine the lamb mince with the panko breadcrumbs, smoked paprika and a generous pinch of salt and pepper

Mix thoroughly (clean hands are best!), then divide the mixture into 8 [16] pieces

Shape into meatballs

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of olive oil

Once hot, add the meatballs and cook for 2-3 min on each side or until browned 

Tip: over-crowding the pan can make the meatballs sweat, so cook them in batches if needed

Once browned, transfer the meatballs to a plate and keep the pan for later

Meanwhile, peel and finely dice the red onion[s]

Chop the courgette[s] into small pieces

Once cooled, cut the charred yellow pepper[s] into strips

Boil a kettle

Return the pan to a medium-low heat

Once hot, add the diced red onion and chopped courgette with a pinch of salt and cook for 6-7 min or until softened

Once softened, add the meatballs and charred yellow pepper and cook for 1 min

Meanwhile, dissolve 1/2 [1] chicken stock cube in 100ml [200ml] boiled water

Stir in the tomato paste, chopped tomatoes and chicken stock and cook for 6-7 min or until the sauce has thickened and the meatballs are cooked through - these are your Lamb Albondigas

Re-boil a kettle

Meanwhile, dissolve the remaining chicken stock cube in 200ml [400ml] boiled water

Add the couscous and sultanas to a heat-proof bowl with the chicken stock, cover and set aside for 5-10 min or until all the stock has been absorbed

Strip the mint leaves from their stalks and chop finely