A cracker of a recipe that is normally my request when I go home from my mum. This recipe originally started as a Good Housekeeping one, but has been adapted by my mum over the years and eventually passed down to me. Serve with redcurrant jelly, rice and some green bits! Sorry for weird photo angle, don’t think my boyfriend is ever going to make it as a food photographer!
1kg lamb mince, 6 spring onions, 2 fennels, 100ml white wine, 100ml cream, 100ml yogurt, 100ml milk, lamb stock cube, corn flour, 3 cloves garlic, oil, salt, pepper, chilli flakes, cumin seeds, fennel seeds
Preheat oven to 180c. Start by blending together in a food processor the spring onions, lamb mince, 1tsp of fennel seeds, pinch of chilli flakes and salt and pepper (may need to do this is batches depending on the size of your blender). Once blended roll into walnut sized balls.
Using a large frying pan, pre heat a generous glug of oil. Add the meat balls and brown all over (again this may need to be done in batches). Don’t worry if they are not cooked all the way through, they will be going into the oven later. Once browned lift out the meat balls and rest. Turn the heat up to high and in the pan the meatballs have just cooked add 2tbsp of cumin seeds and pinch of chilli flakes. After about a minute add 1 tbsp of cornflour mix together and add a crushed stock cube. Add 100ml of wine and bring to the boil, once the liquid has halved, then add the yogurt and 100ml of water. You may need to add some more water here if it is looking a little dry. Bring to the boil, then add the meatballs, slice fennel and sauce into an oven proof dish and cook for 20 minutes, turning the meatballs halfway through (DON’T WASH THE PAN YET!).
After 20 minutes tip the sauce back into the pan and allow the sauce to simmer for 5 minutes, then add the cream and tip back into the meat balls.
Cook for a further 10-15 minutes, serve with rice or spaghetti and greens and it is really good with cranberry sauce/red currant jelly!