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Recipe for lamb meatballs with peas and tomato sauce

Jonathan Gregson

Serves 4


18ounces ground lamb
2cloves garlic, crushed
Pinch of cayenne pepper
2teaspoons ground cumin
1teaspoon ground cinnamon
1teaspoon paprika
1teaspoon turmeric
Salt, to taste
Flour (for sprinkling)
4tablespoons olive oil

1. In a bowl, combine the lamb, garlic, cayenne pepper, cumin, cinnamon, paprika, turmeric, and a generous pinch of salt. Mix well.

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2. Form the mixture into balls and dust them with flour.

3. In a skillet over medium heat, heat 2 tablespoons of the olive oil. Add half the meatballs. Cook for 5 minutes, turning several times, or until they are rare in the center. Remove from the skillet. Use the remaining oil to cook the remaining meatballs in the same way.


2tablespoons olive oil
1small onion, finely chopped
2garlic cloves, finely chopped
1tablespoon tomato paste
1tablespoon ground cinnamon
1can (14 ounces) crushed tomatoes
1Pinch of sugar
1chicken bouillon cube
½package (5 ounces) frozen peas
1tablespoon dried dill
cup water
Salt, to taste
½bunch fresh mint, finely chopped

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1. In a saucepan over medium heat, heat the oil. Add the onion and cook, stirring often, for 8 minutes. Add the garlic, tomato paste, and cinnamon. Cook, stirring, for 2 minutes more.

2. Add the tomatoes, sugar, and the bouillon cube. Bring to a boil, stirring, and simmer for 5 minutes.

3. Add the peas, dill, water, and salt. Simmer gently for 15 minutes over low heat. Add the meatballs and simmer for 15 minutes, adding more boiling water if the sauce seems thick. Stir in the mint. Taste for seasoning and add more salt, if you like. Serve with mashed potatoes. Adapted from “Full of Flavor”

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