Mix lamb mince with finely chopped shallot, crushed garlic, a ½ tsp each of ground cumin, ground coriander, paprika
and ground cinnamon. Add a small handful of fresh breadcrumbs and work together until thoroughly combined, then
add some crumbled feta. Form into small meatballs about the size of a golfball. Dust in seasoned flour and brown
all over in hot olive oil. Scoop out and set aside. Fry a couple of chopped shallots (or a small onion) and another
crushed clove of garlic until softened, then add 4 – 5 skinned and chopped tomatoes together with a small glass of
dry white wine. Season with a pinch of salt, a few grinds of black pepper and another ½ - 1 tsp ground cinnamon.
Return the meatballs to the pan, cover and simmer for 20 minutes, until the tomatoes have broken down into a nice
thick sauce. Stir in a handful of pitted black olives, more crumbled feta cheese and chopped parsley,
and serve with orzo and diced courgettes.