For a posh purveyor M&S has come a long way – discounting foods like there’s no tomorrow, which for 12 lamb meatballs on their sell-by date is quite true. That’s where I came in and gave them a future as the stars of a southern Spanish-style spectacular supper. Not quite P.T. Barnum but darned tasty all the same:
1 onion, chopped
garlic smashed in mortar with pinch or two of rough sea salt, 3 tsp cumin seeds & 2 dried chillis
Soften onion in olive oil; add garlic, cumin & chillis and sautee until fragrant.
Add 1 TBS paprika picante and 2 tsp chestnut honey, caramelise then add a tin of chopped tomatoes, an inch of cinnamon stick and 1 TBS PX sherry vinegar.
Season lightly; simmer to thicken slightly then cover and pop in a low oven.
Lightly brown a pack of M&S lamb meatballs then place these in the sauce to cook through gently over about an hour: they will be beautifully tender & moist and the sauce subtly savoury and sweet, with less a hint of Morocco than Andalucia. Serve with rice or bread.
Gastroplod 