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Baked meatballs with Tomato and tamarind sauce. It's that man Granger again


ok ok I know its getting boring but Bill Grangers new book 'Feed me now' really is the culinary gift that just keeps on giving.
Either that or Bill and I are twins that have been spookily separated at birth but left with identical palates .... as I am an old slaphead and he is a tousle haired, blond, Aussie beach babe it seems unlikely, but you never know.
Anyway back to the cooking.
This is perfect comfort food for a night like Saturday.
The sunshine and soaring temperatures of last weekend were a distant memory, the thunder woke me up and the rain was bashing down like it was the middle of winter.We were all a little bit knackered and this meal was just what the doctor ordered.
It is also the kind of dish that happily straddles the desires of all ages with the side orders allowing the adults to add some spice and interest whilst the basic dish will be acceptable to all but the fussiest of kids

Serves 4

Mint sambal

150gms finely sliced shallots
big handful of mint leaves
1 small green chilli, finely diced
2 tbsp lime juice
1 tsp sea salt

method

combine all ingredients and leave for at least 30 minutes


Meatballs


500g minced beef or lamb (I used lamb ... nicer I think)
1 small onion, grated
55g fresh white breadcrumbs
3 tbsp chopped flat-leaf parsley
6 tbsp chopped coriander leaves, plus extra to garnish
1 egg, lightly beaten
1 tsp ground cumin
1 tsp sweet paprika
1 red chilli, seeded, finely chopped
Sea salt
Freshly ground black pepper
3 tbsp olive oil

Preheat the oven to 220C.

Combine all the ingredients, except the oil, in a large bowl. Mix gently with your hands, then shape into small balls (I find wetting my hands makes this easier).

Toss the meatballs gently in the oil in a roasting tin and bake for 10-15 minutes.

Meanwhile, prepare the tomato and tamarind sauce (see below).

Transfer the meatballs and the sauce into a frying pan over medium heat and stir carefully until the meatballs are coated in sauce then simmer for 10 minutes.

Serve with pilaf with currants and cashews and a condiment plate of spinach raita and mint sambal.


Tomato and tamarind sauce


2 tbsp extra virgin olive oil
1 spanish onion, finely diced
2 cloves of garlic, sliced
1 tbsp grated ginger
1 tbsp ground cumin
1 tsp turmeric
2 x 425g tins chopped tomatoes
1 tbsp tamarind pulp (or 2 tbsp lime juice)
1 tsp sugar
1 tsp sea salt
Freshly ground black pepper

Heat the olive oil in a large heavy-based pan over a medium to low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until the onion is translucent. Add the garlic, ginger, cumin and turmeric and stir for 2 minutes or until fragrant.

Then add the tomatoes, tamarind, sugar, salt and pepper and cook, stirring frequently, for 10 minutes.

Spinach raita

250g spinach, washed and shredded
500g yoghurt (I use low-fat)
2 cloves garlic, crushed
Sea salt
Black pepper

Place spinach in a pan over a medium heat. Cover and cook for 5 minutes until wilted, stirring occasionally. Drain and cool.

Place yoghurt, garlic, salt and pepper in a bowl and whisk until smooth. Add spinach and stir well to combine. Refrigerate until required.
Pilaf with currants and cashews

1 tbsp light-flavoured oil
1 tsp butter
1 onion, finely sliced
1 tsp sea salt
500g (2 1/2 cups) basmati rice
1L (4 cups) boiling water
2 pinches saffron threads
30g (1/4 cup) currants
2 tbsp chopped cashews

Place a large pan with a tight-fitting lid over a medium to high heat. Add the oil, butter, onion and salt and cook for 5 to 10 minutes, or until lightly coloured.

Add the rice and stir for 1 minute then pour in the boiling water. To this, add the saffron and currants and bring to the boil. Cover, reduce heat to low, and cook for 10 minutes.

Turn off the heat and leave the pan for 10 minutes. Do not lift the lid as it will interrupt the cooking process. Serve immediately with chopped cashew nuts sprinkled over the top.

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