Meatballs
- 500g Minced Orkney lamb
- 1 chopped onion
- 1 tsp Ground cumin
- 1 egg yolk
- 2 cloves chopped garlic
- 4 tbls chopped coriander
- 1 tsp Cayenne pepper
- 1 tbls chopped mint
Bind together lamb and egg then add all other ingredients and shape into small meatballs. Fry gently in a little olive oil and finish cooking in the tomato sauce for 45 minutes at 170°C.
Tomato sauce
- 1 chopped onion
- 1 chopped celery stick
- 2 tbls tomato puree
- Salt and pepper
- 3 chopped Garlic cloves
- 400g can chopped tomatoes
- 1/4 pt vegetable stock
- 1tsp chopped oregano
Saute together onions and garlic over medium heat and add tomato and tomato puree. Stir well. Add oregano and vegetable stock, simmer for 20 min add 1/4 pt of white wine and 1 tbls of castor sugar. Stir well.
Boil tagliatelle till tender in salted water with a little olive oil.
