Spicy lamb meatballs in sherry sauce

Sweet and savoury flavours combine to give a mouthwatering tapas-style treat.

Serves 6 • Ready in 1 hr 25 mins For the meatballs:

1tsp cumin seeds

1tsp coriander seeds

Good pinch of dried chilli flakes

1-2 garlic cloves, peeled and crushed

30g breadcrumbs

2tbsp chopped fresh parsley

450g lean lamb mince

72g pack thinly sliced Serrano ham, finely chopped

2tbsp olive oil

For the sauce:

1 onion, chopped

4 garlic cloves, crushed

Good pinch dried chilli flakes

2tbsp olive oil

2 x 400g cans chopped tomatoes 275ml fino sherry

300ml chicken or vegetable stock 1 bay leaf

Chopped parsley and crusty wholemeal bread, to serve

1 For the meatballs, grind the cumin, coriander seeds and chilli flakes together, then tip into a large bowl and add the garlic, breadcrumbs, parsley, mince and ham. Season well and mix to combine. Shape the mixture into 30 small balls.

2 Heat the oil in a large frying pan, add the meatballs and cook for 4-5 mins, until browned. Drain on kitchen paper and leave to one side.

3 For the sauce, fry the onion, garlic and chilli flakes in the oil for 8-10 mins, until softened. Add the tomatoes, sherry, stock and bay leaf, and season well. Bring to the boil then reduce the heat and simmer gently for 30 mins, until thickened.

4 Add the meatballs to the sauce and simmer for 10 mins, until cooked through. Sprinkle with chopped parsley and serve with crusty bread. Per serving: 365 cals, 21g fat, 8g sat fat, 14g carbs >>