Spicy Lamb Meatball Ragu
SERVES 4 PREPARATION & COOKING 30 MINUTES
2 tablespoons olive oil
600g lamb sausages
2 onions, finely chopped
2 garlic cloves, crushed
2 tablespoons thyme leaves
2 tablespoons tomato paste
1 tablespoon harissa
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fennel seeds
2 cups chicken stock
400g canned diced tomatoes
¼ cup grated pecorino 800g spiralised vegetable of
choice to serve
1. Heat half the oil in a large frying pan over medium heat. Squeeze meat from casings of sausages and shape into small meatballs. Cook, stirring, for 4 minutes until browned. Remove from pan.
2. Heat remaining oil in the same pan over medium heat and cook onions and garlic, stirring, for 5 minutes or until soft. Add thyme, tomato paste, harissa, paprika, cumin, coriander and fennel seeds. Cook, stirring, for 3 minutes.
3. Stir in chicken stock and diced tomatoes. Simmer for 10 minutes until reduced by half.
4. Stir in meatballs until warmed through. Season. Top with grated pecorino.
5. Serve with cooked spiralised vegetables.