SPICY LAMB MEATBALL RAGU

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP + COOK 30 MINS COST $$$$$

2 tbsp olive oil 600g lamb sausages 2 onions, finely chopped 2 crushed gar­lic cloves 2 tbsp thyme leaves 2 tbsp tomato paste 1 tbsp harissa 1 tsp smoked pa­prika 1 tsp ground cu­min 1 tsp ground co­rian­der 1 tsp fen­nel seeds 2 cups chicken stock 400g canned diced toma­toes ¼ cup grated pecorino 800g spi­ralised veg­etable of choice, to serve

Heat half oil in a large fry­ing pan over medium heat. Squeeze meat from cas­ings of sausages and shape into small meat­balls. Cook, stir­ring, 4 mins un­til browned. Re­move from pan.

Heat re­main­ing olive oil in same pan over medium heat and cook onions and gar­lic, stir­ring, for 5 mins or un­til soft. Add thyme leaves, tomato paste, harissa and smoked pa­prika, cu­min, co­rian­der and fen­nel seeds. Cook, stir­ring, for 3 mins.

Stir in chicken stock and diced toma­toes. Sim­mer for 10 mins, un­til re­duced by half.

Stir in meat­balls un­til warmed through. Sea­son to taste. Top with grated pecorino.

Serve with cooked spi­ralised veg­etable of your choice.

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