Lamb meatballs with tomato couscous

• Lamb mince500g
• Brown onions100g
• Ground cuminstore cupboard3g
• Garlic (4 bulbs, approx 40 cloves)2
• Passata500g
• Couscous300g
• Stock cubes (12 pack)1
• Greek-style natural yoghurt100g

Plus salt and pepper. About £5.32 for the amounts used.

Method

1. 1

   Mix 500g lamb mince, 1 finely chopped onion, ½ tsp cumin, 1 crushed garlic clove and salt. Roll into about 20 meatballs.

2. 2

   Brown in a little oil for 6-8 minutes, turning. Spoon off excess fat, add 1 crushed garlic clove and 500g passata, cover and simmer for 15 minutes until cooked through.

3. 3

   Put 300g couscous in a bowl, pour over 1 stock cube dissolved in 400ml boiling water, cover for 10 minutes and fluff.

4. 4

   Serve the meatballs and sauce on the couscous with a spoonful of the 100g yoghurt.