Ingredients
| 5 Tbsp | Olive oil |
| 1 | Leek, white part only, washed and diced |
| ½ | Onions, finely chopped |
| 2 cloves | Garlic, crushed |
| 1 tsp | Ground cumin |
| 1 tsp | Ground coriander |
| ¼ tsp | Allspice |
| ¼ cup | Breadcrumbs, fresh |
| ½ cup | Red wine, or beef stock |
| 500 g | Lamb mince (Main) |
| 1 | Orange, zested |
| 1 Tbsp | Chopped parsley |
| ¼ cup | Flour, for coating |
| 2 cans | Chopped tomatoes, in juice, 400g each (Main) |
| 1 pinch | Sugar |
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Directions
- Heat a large frying pan over a low heat and add 2 tablespoons of the oil. Add the leek and onion and cook until soft, about 10 minutes. Add the garlic and spices and cook until aromatic, about 30 seconds. Transfer to a large bowl and leave to cool.
- Mix together breadcrumbs and ¼ cup red wine or stock. Add to leek mixture with the lamb mince, orange zest and chopped parsley. Season with salt and freshly ground black pepper and mix well.
- Using wet hands, divide mixture and shape into even, oval-shaped sausages (about 5cm x 2cm), then roll in flour.
- Add 2 tablespoons oil to the frying pan and place over a medium-high heat and cook sausages on all sides until browned, 10 minutes. Transfer to a plate. Wipe frying pan out with kitchen paper.
- Add remaining 1 tablespoon oil to the frying pan. Add tomatoes, remaining red wine, sugar and season. Bring up to the boil, reduce heat to a gentle simmer and return sausages to the frying pan. Cover and cook until sausages are cooked in the centre, 15-20 minutes. Check by cutting one in half. If sauce looks a little dry add boiling water to thin or some extra stock.
- Serve with pappardelle or a root vegetable mash.
