Spiced lamb meatballs with root vegetables

21 Feb

1 onion, finely chopped
3 tbsp olive oil
2 garlic cloves, crushed
1 red chilli,deseeded & chopped
750g minced lamb
½ tsp ground fennel seeds
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
2 tbsp soft breadcrumbs
1 egg
1 tbsp chopped coriander, plus more to serve
Sea salt and freshly ground black pepper

For the sauce:
1 onion, finely sliced
2 garlic cloves, finely sliced
Pinch of chilli powder
400g tin chopped tomatoes
1 tsp sugar
200ml red wine
200ml chicken stock
1 cinnamon stick
750g root vegetables, cut into 1cm cubes (swede, turnip, parsnip and celeriac)

For the meatballs, cook the onion in one tablespoon of the oil for about 10 minutes until soft, then add the garlic andchilli. Cookfor another minute, then remove from the heat and allow to cool. Mix well with the rest of the meatball ingredients. Roll into balls about the size of golf balls.
In a large, deep frying pan, brown off the meatballs in the remaining oil. Remove from the pan with a slotted spoon. 
For the sauce, add the onion, garlic, saffron and chilli powder to the pan, place over a low heat and cook for 10 minutes, then add the tomatoes and sugar. Increase the heat and cook for five minutes, then add the wine, stock and cinnamon stick. Bring to a simmer and add the root vegetables. Mix well and simmer for 10 minutes.
Return the meatballs to the pan and cook for a further 10 minutes until the sauce has thickened, the vegetables are tender and the meatballs are cooked through.
Season and finish with a sprinkling of coriander.



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