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.

Serves 4