A great mid week dinner recipe for lightly spiced lamb meatballs in a fragrant tomato and pea sauce with mash potatoes.


  • For the meatballs

  • 150g lamb mince

  • Pinch cayenne pepper

  • Pinch chilli powder

  • 1 tsp cumin

  • ½ tsp cinnamon

  • 1 tsp paprika

  • Pinch turmeric

  • ½ clove garlic, finely chopped

  • Flour, for dusting

  • For the peas

  • 30g peas

  • 20g onion

  • ½ clove garlic, chopped

  • Olive oil

  • 100g tinned tomatoes, roughly chopped

  • 1 tbsp tomato purée

  • 1 chicken stock cube

  • Pinch sugar

  • Pinch cinnamon

  • 1 tsp mint, chopped

  • 1 tsp parsley, chopped

  • For the mash

  • 1 potato, peeled, cut into small pieces

  • Knob of butter


  • For the meatballs:

  • 1.

    Mix all the ingredients together, form balls. Dust in flour, and sear. Cook until balls are medium rare in the centre (about 3 minutes, depending on the size).

  • For the peas:

  • 1.

    Blanch the peas.

  • 2.

    Sweat the onion and garlic in olive oil until softened. Add the tomatoes, tomato purée, stock cube, sugar, cinnamon and peas. Simmer until thickened and the peas are tender, adding a little water if necessary. Add the meatballs, mint and parsley; simmer for a further 2 minutes.

  • For the mash:

  • 1.

    Boil the potato in salted water till tender, drain, return to pan and mash with the butter, season with salt and pepper.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 3083kj
  • Fat Total 219g
  • Saturated Fat 73g
  • Protein 206g
  • Carbohydrate 65g
  • Sugar 8g
  • Sodium 769mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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