Spiced lamb meatballs

Try this as a delicious alternative to Sunday's roast lamb and serve with tomatoes, marjoram and braised potatoes
 
Serves: 4
Preparation time: 15-20 minutes
Cooking time: 30-40 minutes

What you need:

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

What you do: 

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, 180°C, 350°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.