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Spicy Lamb Meatball and Kumara Tagine Recipe

Spicy Lamb Meatball and Kumara Tagine Recipe

Lamb-meatball-tagine-LGH-mini-e8669a6e-831a-408c-b54a-04ac57ca1150-0-1400x919.jpg
Lamb Meatball and Kumara Tagine Recipe

Lamb Meatball and Kumara Tagine Recipe

Spicy Lamb Meatball and Kumara Tagine Recipe (LIVE)

  • 700g lean lamb mince

  • 1 teaspoon ground cinnamon,

  • 3 cloves garlic, finely chopped

  • salt and freshly ground black pepper

  • 4 tablespoons olive oil

  • 2 tablespoons toasted cumin seeds

  • 2 tablespoons finely chopped coriander stalks

  • 1 hot red chilli, thinly sliced

  • 1 large onion, finely chopped

  • 1 small carrot, finely diced

  • ½ cup Kalamata olives

  • 2 purple kumara, peeled and diced 2cm

  • 250ml well flavoured beef stock

  • 400g can crushed Italian tomatoes in juice

  • 250ml water

  • chopped coriander leaves for serving

  • steamed white long grain rice for serving

Put the lamb mince, cinnamon and garlic into a bowl. Season well and mix thoroughly.

Heat the oil over moderate heat and fry the lamb in walnut sized spoonfuls until browned on each side. Remove from the pan and reserve.

Add the cumin seeds, chopped coriander stalks, chilli, onion, carrot and olives and fry gently until the onion is soft, stirring occasionally.

Add the reserved meatballs, the kumara, stock, tomatoes and water. Mix well, cover and simmer 15 minutes or until the kumara is tender.

Remove from the heat, taste, season and set aside 5 minutes so that the meatballs absorb the sauce.

Serve, sprinkled with chopped coriander, on steamed rice.

Serves 6.

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