Tuesday, September 20, 2011

Kiwi lamb meets the Middle East

        Lamb has become an expensive item so when it features in the menu it is a bit of a special treat and even then I try to make it go just that little bit further.  This dish does that nicely it is rich and satisfying especially with lots of freshly baked bread to mop up the sauce, oh and super easy too.  The eggs are cooked so that when you break the yolk it adds a certain gooey unctuousness to the whole dish.  Feel free to do this with just the eggs and tomato sauce, still quite heavenly and a super different brunch dish to try out on friends and family.  Add the meatballs, beans and a glass of Shiraz to make a fabulous dinner.


600grms lamb mince
1 onion finely diced
3 Tablespoons fresh thyme
1/2 teaspoon chilli
salt and pepper
1/2 cup fresh breadcrumbs
oil to fry

Combine all the ingredients well and with wet hands make golf ball size meatballs.  Brown the meatballs all over.

Spicy Tomato Sauce

 2 tablespoons oil
1 onion finely chopped
2 cloves of garlic finely chopped
1 large 820grm tin chopped tomatoes
1 teaspoon cinnamon
1 1/2 teaspoon cumin
1 teaspoon chilli
salt and pepper
500mls stock or water
3 Tablespoons fresh thyme

Using the same fry-pan that was used for the meatballs add oil, onions and garlic and cook until translucent.  Add the spices and cook for one minute then add remaining ingredients and bring to the boil.  Lower heat and simmer for 20 minutes until it has reduced to a thick sauce.

To Finish Dish

600grams green beans
6 eggs

Add beans to sauce cook for five minutes the add meatballs, crack in six eggs ( I made little indentations in the mix first) cover pan with a lid and cook until egg whites are just set, or longer depending on how you like your eggs.  Serve with plenty of fresh bread (recipe to follow) or hot buttered couscous.

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