What I love about this recipe is its versatility.  At these times we have to use what is in our cupboards which may call for a bit of creativity in the kitchen.  This recipe can take on a Greek or Italian flavour depending on what you have available.  I have opted for the Greek version as I had minced lamb in the fridge but equally you could use minced beef.  Never be afraid to experiment – the main thing is it tastes good and feeds the family.

Ingredients

500g minced lamb

1 small beaten egg

I slice white bread crumbs

1 small chopped onion

1 clove crushed garlic

Half a green pepper finely chopped

1 tbs dried mixed herbs

Flour for coating the meatballs

Salt & pepper

Oil for trying

For the Spicy tomato sauce

400g tin of tomatoes

1 tbs tomato puree

Small onion chopped

1 clove crushed garlic

Half a green pepper finely chopped

1 green chilli pepper (deseeded and chopped – this is optional)

100g Kalamata olives (optional)

100g feta cheese and handful of chopped mint to garnish

1. Start by making the breadcrumbs in a small food processor or just mash in a bowl with a fork
2. Mix the crumbs with the remaining ingredients in a large bowl using your hands
3. Season well
4. Make the meat mixture into balls – about the size of a golf ball and coat in the flour – you should get around 14
5. Place in the fridge for 20 minutes to firm up. Heat oven to 180 degrees
6. Heat oil in a frying pan and brown the meatballs, then place in an oven proof casserole
7. Using the juices from the pan, soften the onion and green pepper, and chilli if using – cook for 5 minutes
8. Then add tomatoes, puree, olives and garlic
9. Pour sauce over meatballs and cooked covered in the oven for 45 minutes
10. Remove lid and cook for a further 10 minutes
11. Sprinkle crumbled feta and torn mint to serve

Karen’s tips – changed the taste from Greek to Italian by replacing the lamb with minced beef and substituting the feta and mint with parmesan and basil

This is one of the most amazing curries I have ever tasted! It was given to me by my MasterChef friend Dev. It takes a little time, but it is well worth the effort

What You’ll Need

Lamb

Stock

Onions

Method

Prep Time – 1 hour mins

Cooking Time 50mins

Serves3/4 People