2 tbsp olive oil
1 tbsp garlic infused oil
2 tsp each ground cumin and coriander
400g can chopped tomatoes
½ tsp sugar
½ 20g pack mint, finely chopped
500g pack lean lamb mince
50g gluten free breadcrumbs
Gluten free pitta bread and salad, to serve
Heat 2 tsp oil in a pan and soften the spices and cook for a few mins.
Spoon half the spice mixture into a bowl and set aside to cool.
Add the tomatoes, sugar and seasoning to the remaining mixture in the pan and simmer for about 10 mins until reduced.
Meanwhile, add the mint, lamb, garlic infused oil and gluten free breadcrumbs to the mixture, season and mix well with your hands. Shape into little meatballs.
Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to).
Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through.
Serve with gluten free pitta bread and salad.
Recipe adapted from: Good Food