SPICY LAMB MEATBALL RAGU

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.