Chris Baber’s Moroccan style spiced Welsh Lamb meatballs

Ingredients

• 500g PGI Welsh Lamb mince
• Small bunch mint, finely chopped
• 1 garlic clove, grated
• ½ tsp cumin
• 1 red onion, diced
• 2 garlic cloves, finely sliced
• 1 green pepper, finely diced
• 2 x 400g tins chopped tomatoes
• 2 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cinnamon
• Small bunch parsley, finely chopped
• 1 tbsp flaked almonds
• 2 tbsp pomegranate seeds (optional)
• 4 tbsp Greek yoghurt
• 1 tbsp harissa paste
• Couscous