Spicy Lamb Stew

Ingredienser

- 400g lean lamb mince (I used 10% fat)

- 2 minced garlic cloves

- 2 tbsp chopped parsley

- 0.5 tsp cumin

- 0.5 tsp coriander

- 1 tsp salt

- 1 tsp Pepper

- For the sauce:

- 1 tbsp olive oil

- 1 chopped onion

- 4 cloves minced garlic

- 1 thumb-sized piece of ginger grated

- 2 chillis chopped

- 0.5 tsp coriander

- 0.5 tsp paprika

- 0.5 tsp cumin

- 0.5 tsp sumac (if you have it in)

- 2 400g cans chopped tomatoes

- 1 400g can chickpeas

- 1 red pepper sliced

- 1 aubergine chopped in inch-sized pieces

- 1 tsp salt

- juice of 1 lemon

Vejledning

Combine the ingredients for the meatballs together and roll out into balls approx the size of golf-balls.

In a large pan, heat the oil over medium heat, add the onion and fry for 7 min until translucent. Add the garlic, ginger, chillis and fry for further 3 min (while marvelling at the smell). Add the coriander, paprika, cumin, sumac, 2 cans of tomatoes and bring to a simmer. Add the lamb meatballs and cook for 5 min before adding the chickpeas, pepper and aubergine. Cook for a further 10-15 mins and add the salt, pepper and juice of half a lemon. Remove one of the meatballs and cut in half to ensure it is cooked through (should be a uniform grey and firm colour). Taste the sauce and adjust for seasoning. Serve with rice and greek yogurt!

On a side note you could also fry the lamb meatballs before adding them - this will make them taste much better; however I didn't do it because I was lazy. .