Lamb meatballs in spiced tomato sauce

Delicious comforting dish

For 4 people

• 500g minced lamb

• 2 onions

• 4 garlic cloves

• Bunch of parsley

• 1 egg

• Plain flour

• 4 tablespoons olive oil

• 2 teaspoons ground cumin

• 1 teaspoon cinnamon

• 400g tin chopped tomatoes

• 1/2 teaspoon cayenne pepper

• Fresh coriander to serve (optional)

1. Peel and finely chop the onions and garlic cloves. Wash and chop the parsley. Put the lamb, half of the onion, half of the garlic, and the parsley in a bowl. Add the beaten egg to bind. Mix well.

2. Using lightly floured hands, divide the mixture into walnut-sized balls. Toss each in a little flour to lightly coat. Cover and chill in the fridge.

3. Heat half of the olive oil in a large frying pan. Add the remaining onion and garlic and cook for 3-4 minutes, until softened and golden. Add the cumin and cinnamon and cook, stirring constantly, for 1 minute. Add the tomatoes and 250 ml water and bring to a boil. Transfer the sauce to the slow cooker.

4. Heat the remaining olive oil in a large frying pan. Add the meatballs and fry, turning until browned. Transfer the meatballs to the tomato sauce in the slow cooker, cover with the lid, and cook on high for 2 hours. Stir in the cayenne pepper and cook on low for 1 hour.

5. Serve with green beans and rice, and sprinkle over the chopped coriander.
   

Meatballs slowly cooking