Ingredients
For the stew
splash olive oil
½ leek, chopped
½ tsp coriander seeds, crushed
1 tbsp flour
2 tbsp tomato paste
150ml/5fl oz white wine
1 carrot, chopped
½ potato, diced
¼ leek, sliced
3 handfuls spinach
sea salt and freshly ground black pepper
For the meatballs
150g/5¼oz lamb mince
handful breadcrumbs
sea salt and freshly ground black pepper
For the potatoes
2 tbsp olive oil
½ potato, sliced thinly on a mandolin
2 tbsp mixed rosemary, chopped
2 tbsp thyme, chopped
2 tbsp parsley, chopped

Method
1. For the stew heat the oil in a wide based, deep frying pan and add the leek to soften for 2-3 minutes.
2. Add the coriander seeds and flour and stir to combine.
3. Add the tomato paste, white wine, carrot and potato and leave to simmer.
4. For the meatballs, season the lamb and mix with the breadcrumbs.
5. Form into balls and add to the pan with the sliced leek and let simmer, stirring occasionally for 8-10 minutes, adding a splash of hot water if necessary.
6. For the potatoes, heat the oil in a pan. Layer the potatoes inside and cook for five minutes. Then add the herbs and toss together.
7. After the lamb is cooked add the spinach, cover with a pan lid and leave for 20 seconds.
8. Serve the lamb stew with the sauté potatoes.