300gMinced goatany minced meat will work; lamb is a good substitute for goat
1tbspCumin seedstoasted and ground
1tbspFennel seedstoasted and ground
1tbspCinnamon sticktoasted and ground
1tbspSmoked paprika (sweet)toasted and ground
Salt and pepper
Olive oilto shallow fry
1Ginger, 1 thumb-sized piecegrated
For the sauce
4 ½tbspOlive oil
2Gingerthumb-sized pieces of grated
4Tomatoespeeled and chopped
3sprigsRosemarypicked and chopped
5clovesGarliccrushed and chopped
600mlChicken stockany good stock will work
1Red pepperroasted peeled and chopped
1Lemonzest and juice
For the dumplings
300gFine white cornmea
1tbspCumintoasted and ground
3clovesGarliccrushed to a paste
2Ginger, 2 thumb-sized piecesgrated
Coriander, a handfulchopped
1lSunflower oilfor deep-frying
Cook the onions, garlic, ginger and spices for the meatballs until soft and sweet, and tip out onto a plate and leave to cool.
Once cool, place with the rest of the ingredients for the meatballs into a mixing bowl with a teaspoon of salt and some ground black pepper. To test the seasoning, make a small ball, cook through and taste, adding more salt and pepper where desired. Mix thoroughly with your hands and shape into golf ball sized meatballs. Use a bowl of warm water to wet your hands before moulding – this will make it easier. Place the meatballs in the fridge for 30 minutes.
Use a heavy based pan wide enough to fit in all of your meatballs. Sear the meatballs in two batches, with a tablespoon of olive oil for each batch.
Remove from the pan and add the remaining olive oil, spring onions, garlic and ginger. Cook over a medium heat for 5 minutes. Keep it moving and add the tomatoes, red pepper, rosemary and thyme, and 110ml of the stock.
Have a good scrape around the bottom of the pan with a wooden spoon to incorporate any caramelised remnants into the sauce. Now return the meatballs to the pan with the rest of the stock and the lemon zest. Cook over a gentle heat for around 20 minutes, or until meatballs are cooked through.
Whilst this is cooking you can get started on the dumplings. Put the cornmeal flour and self-raising flour into a bowl. Add the lager and leave to sit for 10 minutes. Then add the spring onion, spices, garlic and ginger, and mix well. Gently fold in the feta cheese and herbs. The consistency of the batter should be thick enough to hold on a spoon but will slide off gently.
Pour your vegetable oil into a large sturdy pan on the back of the stove and heat to 170 degrees Celsius. If you don't have a thermometer drop a small amount of batter in to test - if it turns crisp and golden and rises to the top then it is ready to fry. Make sure the oil isn't too hot or the dumplings will burn on the outside and be raw in the middle.
Drop spoonfuls of the mixture into the oil six at a time, being careful not to overcrowd. Take out carefully onto a plate lined with kitchen towel and keep warm while frying the other batches. Serve with wedges of lemon and sea salt.
Check back on your meatballs. If the stock is too thin, remove the lid and reduce until you have a thick glossy sauce. Now add the kale or spinach and fold through gently. Replace the lid to heat thoroughly.
Finish with the herbs and a squeeze of lemon juice – don’t add too much as you don’t want it to be too sharp!