Meatballs in a coconut and peanut sauce

A great pan full for the weekend, any leftovers will freeze well for

the busy busy days.

Serves 4

2 tablespoons sunflower oil

2 large onions, diced

3/4 cloves garlic, chopped

thumb size piece ginger, chopped

½ teaspoon chilli flakes

sea salt and black pepper

500g minced lamb

1 tablespoon peanut butter

1 tablespoon brown sugar

juice of 1 lime

400ml coconut milk

few handfuls of baby spinach and 2/3 scallions, chopped

Heat the oil and sauté the onions, garlic, ginger and chilli for 3/4 minutes, season, allow

to cool completely. Place the lamb in a large bowl, add half the onion mixture, mix well,

shape into small meatballs about 30g each. Heat a little more oil in a large pan and brown

the meatballs nicely. In another pan heat the remaining onion mixture, add the peanut butter,

sugar, allow the sugar to just caramelize, then add the lime juice, coconut milk and seasoning.

Add the meatballs to the sauce and simmer gently until fully cooked, just before serving add in

the spinach and chopped scallions. Keep an eye on the liquid, top up with a little water if necessary.

Taste for seasoning. Serve with basmati rice or rice noodles.