albondigas - spicy lamb meat balls

tasty and quick way of preparing minced lamb: 

spanish with an arabian influence

for 4

For the albondigas:

40g bread, torn into pieces
3 tbsp milk
125g thinly sliced Serrano ham, finely chopped
600g lamb mince
2 garlic cloves, crushed
1½ tsp (7g) cumin seeds (or ground cumin)
1½ tsp (7g) ground coriander
¾ tsp (3.5g) hot paprika
2 tbsp (36ml) chopped fresh flatleaf parsley
¾ tsp (3g) salt
¾ tsp (3g) freshly ground black pepper
2 tbsp olive oil, for frying

For the sauce:

3 tbsp olive oil
150g shallots, finely chopped
3 garlic cloves, crushed
½ tsp crushed dried chillies
2 tbsp tomato puree
200ml fino sherry
200ml chicken stock
½ tsp salt
freshly ground black pepper

Accompaniments: 

600g potatoes (eg King Edward)

Handful flat-leaf parsley leaves

Method

• For the albondigas, soak the bread in the milk for five minutes, then squeeze out the excess milk. 
• Place the bread, ham, lamb mince, garlic, spices, chopped parsley and seasoning into a bowl and mix until well combined. 
• Shape the mixture into approximately 30 meatballs (ie about 25g each).  Set aside while you prepare the potatoes and sauce.
• Clean and dice potatoes (leaving skins on - remove any eyes and blemishes)
• Oven bake poatoes in sunflower oil at 180C for 45 minutes.  Turn every 10 minutes or so until they are golden brown.
• Meanwhile for the sauce, heat the olive oil in a frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or until softened.  
• Add the tomato puree, sherry, stock, salt and pepper and simmer, stirring now and then, until the sauce has reduced and thickened. If started immediately after the potatoes it should be ready at the same time.
• Returning to the meatballs, heat the olive oil in a large frying pan and fry the meatballs for 4-5 minutes, or until golden-brown all over. (Do this in about 3 batches, then transfer to an open dish in the oven: this will allow the oil to drain from the balls. The last batch should be finished before the potatoes.) 
• When the potatoes are almost ready, take out the meatballs, divide between warmed plates, pour over the sauce, and take out the potatoes and add to the plates.  Dress with the parsley leaves.