Middle-Eastern spiced meatballs | Sainsbury`s Magazine

Ingredients

• 50g currants
• juice and grated zest of 1 lemon
• 1 x 100g pack pine nuts
• 1kg lamb mince
• 175g breadcrumbs
• 2 fat cloves garlic, finely chopped
• 2 tbsp of finely chopped fresh parsley
• 2 tbsp of finely chopped dill and coriander
• 2 tbsp of finely chopped coriander
• 2 green chillies, deseeded and finely chopped
• 2 tsp ground cumin
• 1 tsp paprika
• 1 small egg, lightly beaten
• 150ml olive oil, for frying and roasting
• 2 medium butternut squash, peeled, deseeded and cut into bite-sized chunks
• 2 large onions, chopped
• 2 tbsp olive oil
• 2 cloves garlic, finely chopped
• 2 tsp ground allspice
• 1 tsp dried red chilli flakes (optional)
• 3 x 400g tins chopped tomatoes
• 1 tbsp chopped fresh thyme
• 1 cinnamon stick
• 2 bay leaves