- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Quarter the tomatoes and cut the aubergine into chunks. Toss into an ovenproof dish. Sprinkle with 1 tsp cinnamon, some seasoning and 1 tsp oil. Roast for 20 mins till browned and soft.
- 2.
While the veg roast, peel and finely dice the shallots and garlic. Finely chop half of the coriander leaves. Mix them all in a bowl with the lamb mince and season well. Roll into meatballs around the size of a walnut.
- 3.
Spoon the roast vegetables into a food processor and blitz to make a smooth sauce. No processor? Use a hand held blender, or mash everything together with a masher. Pour the sauce back into the dish. Taste and adjust the seasoning.
- 4.
Arrange the meatballs into the sauce - they should be half submerged. Slide the dish back into the oven and roast for 25 mins till the meatballs are browned and cooked through.
- 5.
Pour the pearl barley into a small pan. Add enough boiling water to the pan to cover the barley by 2 cm. Cover. Bring to the boil, then reduce the heat and simmer for 20-25 mins till tender.
- 6.
Pick the rest of the coriander leaves off the stems. Drain the pearl barley.
- 7.
Serve the lamb meatballs and sauce alongside the pearl barley. Finish with a scattering of the remaining coriander.