SUN 10AM - 4PM
PH: 09 376 1550

Lamb Meatball Dinner from The Cafe

As featured on Tuesday the 14th of May's Show


500g minced lamb
30g fresh white breadcrumbs, from about 1 slice of bread
1 small onion, peeled and finely chopped
20g parsley leaves, finely chopped
15g dill, finely chopped
5 anchovy fillets, drained and finely chopped
1 tbsp fennel seeds, lightly toasted and crushed
40g currants
Salt and black pepper
500g plum tomatoes (fresh or canned)
1½ tsp tomato paste
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground cinnamon
½ tsp dried chilli flakes


Mix the mince with the breadcrumbs, onion, parsley, dill, anchovies, fennel seeds, currants, half a teaspoon of salt and a generous grind of black pepper. Form into meatballs. Put a splash of oil in a large frying pan on a medium-high heat, then fry the balls in batches, turning them occasionally, until browned all over. Set aside.
Sauce In a large saucepan with a lid, heat two tablespoons of oil on medium-high. Cook the garlic until lightly browned – about 90 seconds – then add the tomatoes, tomato paste, two teaspoons of cumin and coriander, the cinnamon, the chilli flakes, and salt and pepper to taste. Cook, stirring, for several minutes, until thickened. Add 700ml of water and the sugar, cook for 10 minutes, then turn off the heat.
To Finish Return the meatballs to the sauce pan, stir them through the sauce, cover and leave to cook on a simmer for 30 minutes. Remove the lid, increase the heat to medium-high and cook for five more minutes, stirring constantly, until the sauce thickens. Serve with rice or fresh pasta or with loads of flat bread.