Ingredients
| 4 cardamom pods | |
| 1 teaspoon black peppercorns | |
| ½ teaspoon coriander seeds | |
| ½ teaspoon cumin seeds | |
| 4 cloves | |
| ½ teaspoon smoked paprika | |
| ½ teaspoon turmeric | |
| ¼ teaspoon cinnamon | |
| 600g mince, beef or lamb | |
| ½ cup fresh breadcrumbs | |
| 1 egg | |
| finely grated zest and juice of 1 lemon | |
| ½ teaspoon salt, plus extra to sprinkle | |
| 600g floury potatoes | |
| 2 tablespoons olive oil, plus extra to drizzle | |
| 16 baby carrots, halved, or 8 small carrots, quartered lengthwise | |
| 1 onion, cut into 8 wedges | |
| 2 tablespoon tomato paste | |
| 250ml beef stock | |
| 2 tablespoons tahini | |
| ½ cup yoghurt | |
| pickled vegetables, pita bread, soft green herbs such as basil, flat-leafed parsley, coriander, mint, chervil, to serve |
This tray bake gets lots of spicy shawarma flavour from a spice mix. You can substitute a tablespoon of bought shawarma mix, or something like a chermoula mix works well, too.
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Instructions
| 1. | Heat the oven to 200°C fan bake. |
| 2. | Crush the cardamom pods to release the seeds and put the seeds into a dry frying pan with the peppercorns, coriander, cumin and cloves. |
| 3. | Heat over a medium heat for about 1 minute, stirring until fragrant. |
| 4. | Pound or blend to a powder and mix with the paprika, turmeric and cinnamon. |
| 5. | Put the mix into a bowl with the mince, breadcrumbs, egg, lemon zest and salt. |
| 6. | Mix very well, using your hands. |
| 7. | Roll into balls, about the size of a golf ball, put onto a plate and drizzle with a little oil to coat and set aside. |
| 8. | Cut the potatoes into chip-sized wedges and put in a large roasting tray. |
| 9. | Toss with a tablespoon of oil and spread out in a single layer. |
| 10. | In a bowl toss the carrots and onion with the remaining oil, set aside. |
| 11. | Mix the tomato paste and beef stock. |
| 12. | Drizzle a quarter over the meatballs, coating them, then the remainder over the potatoes, along with a sprinkle of salt. |
| 13. | Roast the potatoes for 15 minutes then give them a good stir. |
| 14. | Add the carrots and onion and roast for a further 15 minutes. |
| 15. | Finally add the meatballs and roast for 10-12 minutes until cooked through. |
| 16. | In a bowl, mix the tahini with the lemon juice to loosen it, then stir in the yoghurt and season with salt. |
| 17. | Serve the sauce with the potatoes and meatballs along with a selection of herbs, pickled vegetables and pita bread if liked. |
Recipes & food styling Fiona Smith / Photography Aaron McLean Styling Fiona Smith & Aaron McLean