Step 1

Combine the mince, couscous, ricotta, currants, onion, cumin, ground coriander and cinnamon in a large bowl. Season with salt and pepper. Roll tablespoonfuls into balls.

Step 2

Heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook one-third of meatballs, turning, for 4-6 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with remaining meatballs.

Step 3

Add the tomatoes to the pan. Cook, shaking the pan often, for 3-4 minutes or until the tomatoes start to soften. Add the garlic, water and stock cube. Simmer, stirring occasionally, for 5-10 minutes or until the tomatoes are tender. Stir in the meatballs. Simmer for 10-15 minutes or until the sauce thickens. Sprinkle with mint and coriander. Serve with rice and yoghurt.