Ras El Hanout Lamb Meatballs

In a large bowl, combine the lamb mince, ras el hanout, egg, fine breadcrumbs, the salt, 1/2 the garlic and 1/2 the mint. Season with pepper. Using damp hands, shape a heaped spoonful of the lamb mixture into a meatball. Transfer to a plate and repeat with the remaining mixture. You should get about 6 meatballs per person.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the meatballs, 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 necessary. Cook the onion and courgette, stirring, until softened, 4-5 minutes. Add the tomato paste and the remaining garlic and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes, apricot sauce, water (for the sauce) and 1/2 the vegetable stock powder. Bring to the boil, then reduce the heat to medium-low and simmer until thickened, 4-6 minutes. Return the meatballs to the pan and stir until coated in the sauce. Stir through 1/2 the butter until melted and season to taste. TIP: If the sauce is too thick, add a little more water to loosen.

While the sauce is simmering, heat a medium saucepan over a medium-high heat with the remaining butter and a drizzle of olive oil. Cook the carrot until softened, 2 minutes. Add the water (for the couscous) and the remaining vegetable stock powder 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 until all the water is absorbed, 5 minutes. Fluff up with a fork.