If you love lamb and you're looking for something with a little kick then try this a really handy mid week recipe. It will keep fresh in the fridge for a couple of days and is also ideal for home freezing.
500gm minced lamb
1 tsp Unglu-d spice blend
1 tbsp olive oil
1 clove garlic finely chopped or crushed
1 onion chopped
1 tin of chopped tomatoes
1 Tin of chickpeas drained of water
A handful of fresh coriander
Heat the oven to 180c
Pop the mince, spice blend and egg into a bowl and mix together until well combined. Form the mixture into golf ball sized meatballs, you should be able to get about 10 to 12 meatballs from this.
Add olive oil to a heatproof casserole dish/pot over a medium heat/flame on the hob. Carefully add in the meatballs and let them brown on each side for a couple of minutes, they don't need to be cooked through you just want to seal the meat. Remove from the pot and leave in a dish to one side.
Turn the heat down and add the garlic and onion to the same pot and saute for a couple of minutes until translucent. Add in the tomatoes and chickpeas and let the mixture bubble for a few minutes before you add the meatballs back into the dish. Press the meatballs down into the sauce, pop the lid on the dish and place in the oven for 25/30 minutes.
Remove carefully from the oven. Sprinkle the coriander on top, bring to the table and serve with some steamed rice.