Ingredients

(Preparation 20 minutes, roasting time 15 minutes)

1 cup (4 ounces) blanched whole almonds
2 large cloves garlic
1 pound lean ground lamb
1/4 cup honey
1 egg
2 1/2 teaspoons curry powder
1 1/2 teaspoons salt
3/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
3 medium sweet bell peppers, mixed red, green and yellow, cut into thin strips
1 teaspoon olive oil
Honey lemon sauce (recipe follows)
4 cups cooked couscous

Preheat oven to 375 F. Lightly oil a 13-by-9-inch baking pan.
Finely chop almonds in food processor. With blade running, drop in garlic cloves; process until finely chopped. Add lamb, honey, egg, curry powder, salt, cumin and cinnamon; process until well mixed.
Form mixture into 18 meatballs and place in prepared baking pan. Place pepper strips in separate pan; drizzle with 1 teaspoon olive oil. Roast lamb and peppers at 375 F for 10 minutes. Meanwhile, prepare sauce.
Remove peppers from oven; set aside. Pour honey lemon sauce over lamb in pan; toss to coat. Return lamb to the oven; roast 5 minutes or until sauce is slightly thickened. Serve meatballs over couscous; garnish with pepper slices. Makes 6 servings.

Honey Lemon Sauce

1/3 cup fresh lemon juice
1/4 cup honey
2 tablespoons olive oil
2 garlic cloves, finely chopped
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne

Directions

In a small bowl, whisk together juice, honey, oil, garlic, cumin, salt and cayenne. Set aside.

Nutrition information per serving (1/6 of finished recipe): 563 cal., 27 g fat, 86 mg chol., 848 mg sodium, 20 g carbo., 18 g dietary fiber, 46 g pro.