An adaptation of a recipe from an old recipe card I had lying about.
If you’d like firmer meatballs that are less likely to break up during cooking, an egg and a handful of breadcrumbs can be added to the mix in step 1. I have made these with and without. They are both delicious but I prefer to save an egg 🙂
If you double the recipe (which is easy and may make more sense if you don’t want half an aubergine to use up another time), still use 1 egg.
- 250g lean minced lamb
- 1/2 red onion, grated
- 1 clove garlic, finely chopped
- small chunk root ginger (approx 1cm), grated
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- small pinch of chilli flakes
- 400g tin chopped tomatoes
- 1/2 aubergine, chopped into large-ish cubes
- 300ml chicken stock
- 1/2 bunch coriander, chopped
- small handful of parsley, chopped
- 150g couscous
- 1/2 pomegranate
- Put the lamb in a bowl with the onion, half the garlic, half the ginger and half the spices. Mix together and form into little meatballs (you should get 6 or 7 each).
- Heat some sunflower oil in a large pan and add the meatballs in batches until they are browned all over. Remove and leave to one side while you add the remaining garlic, ginger and spices. Cook these for a minute or so, then add the tomatoes, aubergine and 100ml of the stock. Season. Simmer for 10 minutes, then return the meatballs to the pan and continue cooking until the meatballs are cooked through and the sauce has thickened. Stir in half the coriander.
- Put the couscous in a bowl with seasoning and a knob of butter if you like. Add the remaining stock and leave to ‘cook’. Stir in the remaining coriander and plate up.
- Just before serving, add a sprinkling of parsley and pomegranate seeds.
This is my favourite thing to do with lamb mince 🙂