Sauté the onion and garlic in the oil until very soft. Add the spices and the Belazu Rose Harissa and cook for 1 minute. Cool. Mix with the lamb and the egg and lots of seasoning. Shape into about 27 balls and roll in a little flour. Heat the oil in a frying pan and quickly brown the meatballs in batches. Transfer to a baking tray. Finish cooking in the oven at 180C/350F/gas 4 for about 10 minutes. Serve with couscous.
(Marie Claire Food)
Email this recipe to a friend