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1
Heat oven to 180C/fan 160C/gas 4.
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2
MEATBALLS:
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3
Mix the garlic, cumin, coriander and cinnamon, salt & pepper together.
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4
Break up any lumps in the minced beef and add the spices, finely diced onion and the beaten egg.
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5
Mix together well, using your hands.
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6
Shape into balls the size of a walnut - you should get about 32 to 36 meatballs.
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7
Roll them into the flour and heat up the olive oil in a large frying pan.
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8
Fry them in batches - do not overcrowd the pan - fry until golden brown, are firm & keeping their shape.
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9
Put the meatballs to one side.
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10
LENTILS:
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11
Heat up the olive oil in the same frying pan as the meatballs were cooked inches.
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12
Fry the garlic and onion over a low heat until translucent & golden but not brown.
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13
Add the spices and then the lentils and stir them around to get a good coating of the oil.
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14
Add the tinned tomatoes, vegetable stock, cinnamon stick & the dried apricots.
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15
Give them all a good stir and cook over a low heat for about 2 minutes.
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16
Pour the lentils into a large ovenproof dish and place the meatballs on top. Scatter the cherry tomatoes around the meatballs.(They look good if kept on the vine).
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17
Cover and cook for about 1 hr, or until the sauce has thickened.
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18
Take the cover off for the last 10-15 minutes and allow the meatballs & cherry tomatoes to brown.
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19
Remove the cinnamon stick before serving.
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20
Whilst the meatball & lentil bake is cooking, prepare and cook the vegetable accompaniment.
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21
Take a large wok and heat up the olive oil.
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22
Add the fennel bulb, onions & carrots and stir well.
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23
Add the brown sugar, stir well & turn up the heat. Cook the vegetables until they are tinged brown on the edges and the sugar has completely dissolved.
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24
Turn the heat down and add the vegetable stock, cover the wok and cook for about 30 minutes or until the vegetables are tender but still holding their shape.
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25
Add the orange juice and mix well, cook without a lid for a further 5 minutes.
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26
Pour into a serving dish & garnish with grated orange zest, fennel seeds and some of the green fronds from the fennel.
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27
Serve alongside the meatball and lentil bake.
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28
Garnish the meatball & lentil bake with some of the green fronds from the fennel bulbs.
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29
Flatbreads, rice or couscous would also be good accompaniments, if needed, for this meal.
