Merguez Meatballs with Broad Beans - River Cottage

Ingredients

• 750g–1kg young broad beans in the pod
• 1 tablespoon rapeseed, olive or sunflower oil
• A couple of squeezes of lemon juice
• Sea salt and freshly ground black pepper
• For the merguez meatballs
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon caraway seeds (optional)
• 10–12 black peppercorns
• 1 teaspoon sweet paprika
• A pinch of cayenne pepper
• ½ teaspoon salt
• 500g reasonably coarse lamb mince (not too lean)
• 2 garlic cloves, very finely chopped
• or
• About 250g merguez sausages, cut into chunks
• To serve
• 2 flatbreads, pitta breads or slices of sourdough