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Recipe by julie

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1. make the mint yoghurt first:finely chop the cucumber,sprinkle with a little salt and place in a seive over a bowl for 10mins. pat the cucumber dry with kitchen paper,mix together with the yoghurt and mint, cover and chill.
2. preheat the oven to 200c/gas 6.add 2 cloves of garlic and one onion in a food processor with the cumin,coriander,cayenne and allspice.add the lamb,coiander,zest and season well.process again until well combined.roll the lamb mixture into walnut-sized balls,cover and set aside.
3. make the tomato sauce: peel and finely chop the remaining onion and garlic. heat 1 tbsp olive oil in a saute pan, cook the onion and garlic until just beginning to turn golden at the edges. add the passatta,cinnamon stick,caster sugar and season.bring to the boil,reduce the heat and simmer gently for 10 mins.
4. heat 1 tbsp olive oil in a large frying pan and add half the meatballs.cook over a medium-high heat until brown all over,remove from the pan with a slotted spoon and repeat with the rest.
5. add the meatballs to the tomato sauce and cook on the middle shelf for 30mins.
6. serve with cous cous or rice.

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Ingredients

• Minty cucumber yoghurt
• 10cm(4in) piece cucumber
• 250g greek yoghurt
• 2 tbsp chopped fresh mint
• salt
• Meatballs
• 2 onions,peeled and chopped
• 3 cloves garlic
• 2 tsp ground cumihn
• 1 tsp ground coriander
• pinch cayenne pepper
• pinch ground allspice
• 500g pack lamb mince
• 2 tbsp chopped fresh coriander
• grated zest 1/2 lemon
• 2 tbsp olive oil
• 680g jar passatta
• 1 small cinnamon stick
• 1 tsp caster sugar
• salt and freshly ground black pepper

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Serves 4

Preparation and cooking times

Ingredients

• Minty cucumber yoghurt
• 10cm(4in) piece cucumber
• 250g greek yoghurt
• 2 tbsp chopped fresh mint
• salt
• Meatballs
• 2 onions,peeled and chopped
• 3 cloves garlic
• 2 tsp ground cumihn
• 1 tsp ground coriander
• pinch cayenne pepper
• pinch ground allspice
• 500g pack lamb mince
• 2 tbsp chopped fresh coriander
• grated zest 1/2 lemon
• 2 tbsp olive oil
• 680g jar passatta
• 1 small cinnamon stick
• 1 tsp caster sugar
• salt and freshly ground black pepper

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