Spiced Lamb Meatballs with Tomatoes, Marjoram and Braised Potatoes Spiced Lamb Meatballs with Tomatoes, Marjoram and Braised Potatoes

Spiced Lamb Meatballs with Tomatoes, Marjoram and Braised Potatoes

A spiced, warming, one pan supper for four. Lamb mince meatballs mixed with spices and currants and braised in wine with root vegetables, delicious lunch or supper dish

prep time
20 mins

cook time
40 minutes

serves
4 people

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 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

  1. To prepare the meatballs, in a large bowl mix all the ingredients together. Shape the mixture into small balls the size of a walnut.
  2. 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, 190°C, 375°F.
  3. Increase the heat under the same pan and add the shallots, carrot, celery and potatoes. Cook for 2-3 minutes then add the tomatoes.
  4. Add the wine and stock then transfer to a large casserole dish and add the meatballs.
  5. Cook uncovered for 30-40 minutes. Garnish with the marjoram or parsley and serve with a chicory and herb salad.

Tips:

Credit: Recipe supplied courtesy of Oliver Rowe