Tender Lamb and Mint Meatballs in a sweet and spicy sauce packed with healthy vegetables.
FOR THE MEATBALLS:
455g (1lb) of Lean Lamb Mince
1 shallot, finely chopped
1 clove of garlic, crushed
A handful of fresh mint, finely chopped
FOR THE SAUCE:
1 cup (240ml) of vegetable or chicken stock
1 sweet onion, finely chopped
2 cloves of garlic, crushed
2 teaspoons of freshly grated ginger
1 courgette, chopped
300g (10.5oz) of aubergine (eggplant), chopped
2 cups (480ml) of crushed tomatoes (or passata)
2 teaspoon of ground cumin
2 teaspoon of ground coriander
1 teaspoon of paprika
1/2 teaspoon of onion powder
1/4 teaspoon of cinnamon
1/4 teaspoon of cayenne pepper
2 teaspoons of brown sugar
salt and black pepper to season
cooking oil spray
In a large bowl, add the lamb mince, shallot, 2 crushed garlic cloves, mint and egg and bind all together.
Form into meatballs, the mixture should make 12 medium sized meatballs (3 each).
Spray a frying pan with some cooking oil spray and place over a medium high heat and lightly brown the meatballs on all sides, remove and set aside.
Add the sweet onion, garlic and ginger to the frying pan, along with a couple of tablespoons of the stock, and cook for 3-4 minutes until softened.
Add in the courgette, zucchini, all the spices, crushed tomatoes, brown sugar and remaining stock and bring to a boil, cover and simmer for 40 minutes.
Dropping the meatballs into the sauce for the last 20 minutes.
Season as needed with salt and black pepper.
Serve with your choice of sides and garnish with fresh mint.