1 onion, sliced
1 red pepper, deseeded and chopped
1 tomato, chopped
60ml red wine vinegar
2tbsp brown sugar
1 small chill, finely chopped
250g lamb mince
40g dried breadcrumbs
1 spring onion, chopped
15g currants
1 garlic clove, crushed
1tsp ground cumin
Salt and freshly ground black pepper
Cooking oil spray
1 Preheat the oven to 180°C (fan 160°C/gas 4). Line an oven tray with baking paper. Place the onion, pepper, tomato, vinegar, 125ml water, sugar and chilli in a saucepan over a low heat. Cook for 2min, stirring occasionally, until the sugar has dissolved. Bring to the boil and cook, without stirring, for 10min or until a jam-like consistency.
2 Meanwhile, combine the mince, breadcrumbs, spring onion, currants, garlic and cumin in a bowl. Season with salt and pepper. Roll tablespoons of mixture into balls and arrange on the oven tray. Spray with cooking oil spray, then bake for 10min or until cooked through.
3 Serve the meatballs with the chilli-tomato jam and mashed potatoes and salad, if liked.
The meatballs can be frozen or stored in the fridge for up to two days. If frozen, defrost thoroughly before reheating. The chilli jam will keep in the fridge in a clean, airtight jar for up to a week.