These lamb meatballs are given the wow factor with cumin and fresh herbs.  Serve with chunks of bread.



500g minced lamb

1 tsp ground cumin

2 tbsp chopped parsley

2–3 tbsp vegetable oil


1 large onion, chopped

3 garlic cloves, sliced

1/2 teaspoon cumin seeds

2 x 400g tins chopped tomatoes

2 tbsp balsamic vinegar

1 tbsp brown sugar

2 tbsp chopped parsley

2 corn on the cob, 1 with the kernels stripped off and 1 cut into 5–6 equal chunks


1 Put mince into a bowl with cumin and parsley and use your hands to combine thoroughly. Make 10–12 balls, each about  size of a golf ball.

2 Heat oil in a casserole and fry the meatballs on all sides, wiggling as you go to brown all over. You may have to do this in batches. Once fried, remove from the pan.

3 Turn the heat down slightly, add a splash more oil and throw in onion and garlic into the frying pan and cook until translucent – about 4 minutes. Add the cumin seeds and continue to cook for another couple of minutes.

4 Pour in the chopped tomatoes and either chop up with a wooden spoon in the pan or just leave them as they are. Add the vinegar and sugar and bring to a simmer.

5 Lower the heat and return the meatballs to the pan. Cook, covered, on a low heat for about 20 minutes. Add the sweetcorn chunks and kernels and simmer for a final 10 minutes without the lid on.

6 Just before serving, check the seasoning and freshen up with some fresh chopped parsley.

 Per serving: 413 cals, 23g fat, (9g saturated fat), 22g carbs

Take One Pot by Georgina Fuggle (Kyle Books, £15.99) Photography: Tara Fisher