600g New Zealand Lamb mince
2 garlic cloves, peeled and finely chopped
1 lemon, zested
1 chilli, red or green, finely chopped
1 tsp smoked paprika
½ tsp ground cinnamon
2 tsp rosemary, finely chopped
a large handful parsley, chopped
100g feta cheese, crumbled
4 tbsp breadcrumbs (avoid if gluten free obviously – but it helps bind the mixture)
2 tbsp olive oil
2 red onions, peeled and thinly sliced
500ml lamb stock
1 x 400g can chopped tomatoes
a small handful mint leaves
Cooking method:
1. Mix the mince, garlic, lemon zest, chilli, smoked paprika, cinnamon, rosemary, half the parsley, feta and breadcrumbs.
2. Season, then divide the mixture into 8 and roll into balls.
3. Rest for 15 minutes.
4. Heat 1 tbsp of the oil in a pan and cook the meatballs all over until browned. Once done, remove from the pan and place in a dish.
5. In the same pan add a little more oil and sauté the onions until coloured, scraping up the meat that has caught on the bottom of the pan.
6. Add the stock and tomatoes and bring to a boil.
7. Return the meatballs to the pan and roll them around a bit, then put a lid on and cook over a rapid simmer for 15 minutes.
8. Take the lid off and scatter on the remaining parsley and mint.
9. For the gratin, butter a 1.5 litre baking dish
10. Bring the cream, garlic and thyme to a simmer with a little salt and 120ml water. Lay 1/3 of the sliced potato in the dish. Pour 1/3 of the cream mixture on. Repeat twice more.
Lay a sheet of parchment on top. Bake in the centre of the oven for 30 minutes until the potatoes are almost cooked through, then take the parchment off and continue to cook until golden.
