Lamb sausages in tomato sauce
5 Tbsp olive oil
1 leek, white part only, washed and diced ½ onion, finely chopped
2 cloves crushed garlic
1 tsp ground cumin
1 tsp ground coriander
¼ tsp allspice
¼ cup fresh breadcrumbs ½ cup red wine, or beef stock
500g lamb mince Zest of 1 orange
1 Tbsp chopped parsley
¼ cup flour, for coating
2 x 400g cans chopped tomatoes in juice
1 pinch sugar
1 Heat a large frying pan over a low heat and add 2 tablespoons of the oil. Add the leek and onion and cook until soft, about 10 minutes. Add the garlic and spices and cook until aromatic, about 30 seconds. Transfer to a large bowl and leave to cool.
2 Mix together breadcrumbs and ¼ cup red wine or stock. Add to leek mixture with the lamb mince, orange zest and chopped parsley. Season with salt and freshly ground black pepper and mix well.
3 Using wet hands, divide mixture and shape into even, oval-shaped sausages (about 5cm x 2cm), then roll in flour.
4 Add 2 tablespoons oil to the frying pan and place over a medium-high heat and cook sausages on all sides until browned, 10 minutes. Transfer to a plate. Wipe frying pan out with kitchen paper.
5 Add remaining 1 tablespoon oil to the frying pan. Add tomatoes, remaining red wine, sugar and season. Bring up to the boil, reduce heat to a gentle simmer and return sausages to the frying pan. Cover and cook until sausages are cooked in the centre, 15-20 minutes. Check by cutting one in half. If sauce looks a little dry add boiling water to thin or some extra stock.
6 Serve with pappardelle or a root vegetable mash.