Spicy Lamb Meatballs in Tomato Sauce

This is the kind of nice dinner that happens when the staff meeting is cancelled!  It was much more delicious than the photo suggests.


The Meatballs

Skoosh up an onion, a clove of garlic, and a teaspoonful each of sea salt, ground coriander, ground cumin and dried mint in the mini-processor.

Mix into 500g lamb mince with your hands.  Form into small balls, brown in olive oil and set aside.

The Tomato Sauce

Finely chop 2 onions and 2 cloves of garlic.  Fry gently in olive oil until soft, then add two tins of chopped tomatoes, half a tin of water and half a cinnamon stick.

Bring to the boil, add the meatballs, reduce the heat to a simmer and pop a lid on.  They will be ready in 30 – 40 minutes, so plenty of time to make the side dish and cook some rice.

The Side Dish

Cut two peppers into thick slices, halve five tomatoes and pop into a baking tray with a glug of olive oil, a sliced onion and a drizzle of balsamic vinegar.  Cook in a high oven for 25 minutes.

Drain a tin of chickpeas and wash a few handfuls of spinach ready to stir into the peppers at the end.  Grate a little lemon rind over the top at the end.

Serve with rice, yoghurt and coriander or basil.



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