recipes-mains

Spiced Lamb Meatballs with Tomatoes, Marjoram and Braised Potatoes

Serves: 4

Ingredients

For the Meatballs:

450g/1lb lean lamb mince
Salt and freshly milled black pepper
1 small onion, peeled and finely chopped
1.25ml/¼tsp ground mace
1.25ml/¼tsp ground allspice
1.25ml/¼tsp juniper berries, crushed
1.25ml/¼tsp cayenne pepper
1 sprig fresh thyme leaves, roughly chopped
30ml/2tbsp currants
45ml/3tbsp oil

For the Vegetable Braise:

2 shallots, peeled and finely chopped
2 medium carrots, peeled and finely diced
2 sticks of celery, finely diced
4 large potatoes, peeled and cut into 2cm/¾ inch cubes
6 late season tomatoes quartered
150ml/¼pint white wine
200ml/7floz good, hot chicken or vegetable stock
1 handful freshly chopped marjoram or flat-parsley

Method

To prepare the meatballs, in a large bowl mix all the ingredients together. Shape the mixture into small balls the size of a walnut.
Heat the oil in a large non-stick frying pan and cook the meatballs for 4-5 minutes until brown. Transfer to a plate and set aside. Preheat the oven to Gas mark 5, 180°C, 350°F.
Increase the heat under the same pan and add the shallots, carrot, celery and potatoes. Cook for 2-3 minutes then add the tomatoes.
Add the wine and stock then transfer to a large casserole dish and add the meatballs.
Cook uncovered for 30-40 minutes. Garnish with the marjoram or parsley and serve with a chicory and herb salad.

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