Racks of Kid

In a dry pan roast the cumin and coriander seeds for 2 minutes. Take off the heat and grind with the other spices, salt and pepper in a pestle and mortar. In the same pan, add some oil and fry the onion softening it for around 8 minutes. Put the mince, spices and cooked onion into a bowl and mix well. Take a small amount of the mince out and cook in the frying pan to check the seasoning.

Have a lined baking sheet ready and with wet hands roll 16 meatballs placing them onto the tray. Bake in the oven for 10 minutes then take out to cool slightly. Meanwhile in a heavy based pan heat 1 tbsp oil and add the chopped onion, cook for 8 minutes until softened but not brown. Add the garlic and cook for a further 2 minutes. Add the tomatoes with some salt, pepper and a pinch of salt and bring to the boil. Turn down the heat and simmer for 20 minutes until reduced by a third. Add the chopped coriander and about 1 tsp harissa paste depending on how spicy you like it to be. Add any juices from the meatball tray if there are any. In a serving dish lay the meatballs out and pour the tomato sauce over. Bake in the oven at 160C gas 4 for 20 minutes.

Serve with crème fraîche or yoghurt and couscous garnishing with a little coriander and I have used chive flowers.

Meat Balls
250g minced kid
1 small onion finely chopped
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp smoked paprika
1/2 tsp ground cinnamon
3cm piece of fresh ginger, peeled and grated
1 400g tin of chopped tomatoes
1 onion finely chopped
2 cloves of garlic, crushed and finely chopped
1 bunch of coriander roughly chopped
Harissa paste