INGREDIENTS
For the meatballs:
150g lamb mince
Pinch cayenne pepper
Pinch chilli powder
1 tsp cumin
½ tsp cinnamon
1 tsp paprika
Pinch turmeric
½ clove garlic, finely chopped
Flour, for dusting
For the peas:
30g peas
20g onion
½ clove garlic, chopped
Olive oil
100g tinned tomatoes, roughly chopped
1 tbsp tomato purée
1 chicken stock cube
Pinch sugar
Pinch cinnamon
1 tsp mint, chopped
1 tsp parsley, chopped
For the mash:
1 potato, peeled, cut into small pieces
Knob of butter
Recipe continues
METHOD
For the meatballs:
Mix all the ingredients together, form balls. Dust in flour, and sear. Cook until balls are medium rare in the centre (about 3 minutes, depending on the size).
For the peas:
Blanch the peas.
Sweat the onion and garlic in olive oil until softened. Add the tomatoes, tomato purée, stock cube, sugar, cinnamon and peas. Simmer until thickened and the peas are tender, adding a little water if necessary. Add the meatballs, mint and parsley; simmer for a further 2 minutes.
For the mash:
Boil the potato in salted water till tender, drain, return to pan and mash with the butter, season with salt and pepper.