SPICY LAMB AND CHICKPEA MINCE

Mince dishes are known for comfort, for big taste and for feeding many or a few. This lamb mince dish is loaded with amazing aromas, textures and flavours. Perfect with warm flatbreads on a cold night.

Prep 00:15

Cook 00:20

Serves 4

Easy 

Ingredients 

400g lamb mince 

1 brown onion, diced 

3 garlic, finely chopped 

1 tbs cumin seeds 

2 tomatoes, roughly chopped 

1 x 400g tinned chickpeas, drained and rinsed 

2 tsp smoked paprika 

2 tsp ground coriander 

1 tsp chilli powder 

1/4 tsp cardamom 

1/4 tsp ground cinnamon 

1/3 cup pine nuts 

1/4 cup raisins 

1 tbs lemon juice 

Small handful flat-leaf parsley 

Small handful coriander leaves

Small handful mint leaves 

Zest of 1/2 a lemon 

1 cup Greek yoghurt

Flatbreads to serve

Method

Step 1. Fry the onion and garlic in olive oil over medium heat until golden. Add the cumin seeds and fry briefly before adding the tomatoes. Season with salt and toss to combine. Allow the tomatoes to cook down for 2-3 minutes. 

Step 2. Add the lamb mince to the pan and break it up with a wooden spoon. Add the rest of the spices and mix through. 

Step 3. When the lamb has browned and cooked through, add the chickpeas, pine nuts and raisins. Season with a little more salt. Add half a cup of water, stir together and allow to simmer for around 10 minutes. Just before serving, add the lemon juice.

Step 4. Serve the lamb on a warm platter. Top with Greek yoghurt, the fresh herbs, lemon zest and a drizzle of olive oil. Enjoy with some flatbreads.

MINCE FEST!

LAMB KOFTA W/ TAHINI SAUCE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

500g lamb mince

2½ tsp each ground cumin and ground coriander

½ tsp each ground chilli and sumac

1 egg, lightly beaten

¼ cup (25g) dried breadcrumbs

2 tbs each finely chopped flat-leaf parsley and mint

2 tbs olive oil

Pita bread and lemon wedges, to serve

TAHINI SAUCE

½ cup (125ml) Greek-style yoghurt

¼ cup (60ml) tahini

Juice of 1 lemon

1 tbs olive oil

½ tsp sumac

TOMATO SALAD

½ cup each of flat-leaf parsley and mint

200g mixed cherry tomatoes, halved

1 Lebanese cucumber, sliced

½ cup (60g) green pitted olives, halved

2 shallots, thinly sliced

2 tbs each red wine vinegar and olive oil

PUTTING IT ALL TOGETHER: 

1. Mix lamb, spices, egg, breadcrumbs and herbs in a bowl, season and roll heaped tablespoonfuls of mixture into balls. Place on a lined tray, flatten slightly, cover and refrigerate for 15 minutes to firm.

2. For tahini sauce, whisk all ingredients in a bowl and season. Place in a serving bowl, cover and refrigerate for 15 minutes.

3. Toss salad ingredients in a bowl, season and place in a serving bowl.

4. Heat oil in a frying pan over medium heat, add kofta and fry for 7-8 minutes until browned all over and cooked through. Serve with salad, tahini sauce, warm pita bread and lemon wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WE LOVE OUR LAMB…

MAPLE GLAZED MEATLOAF

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 8

WHAT'S IN IT?

12 prosciutto, slices

24 sage leaves, 12 whole and remainder finely chopped

2 tbs rice bran oil

1 large red onion, finely chopped

3 cloves garlic, crushed

2 tsp fennel seeds

1 tsp chilli flakes

500g beef mince

500g pork mince

1 cup (75g) dried breadcrumbs

2 eggs, lightly beaten

2 tbs Worcestershire sauce

1 tbs wholegrain mustard

2 tbs maple syrup

Pickles, mustard, salad leaves and sliced baguette, to serve

PUTTING IT ALL TOGETHER: 

1. Preheat oven to 190°C. Grease a 2-litre loaf tin and line it with prosciutto, allowing slices to overhang and tucking 1 whole leaf of sage under each slice where it overlaps with the next.

2. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic and fry for 5 minutes or until softened. Add fennel seeds, chilli and chopped sage and cook for 1 minute or until fragrant. Cool completely, then combine with mince, breadcrumbs, egg, Worcestershire sauce and mustard and season well. Press mixture firmly into tin and fold overhanging prosciutto over the top.

3. Bake for 45-55 minutes until juices run clear when a skewer is inserted in the centre. Remove meatloaf from oven and increase oven to 220°C. Cool the meatloaf in the tin for 5 minutes, then remove and place top-side up on a wire rack set over a lined baking tray. Brush top and sides of meatloaf with maple syrup and roast for a further 5 minutes or until prosciutto is crisp. Rest for 15 minutes. Cut meatloaf into thick slices and serve with pickles, mustard, salad leaves and baguette

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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YOU GOT BEEF? WE GOT BEEF TOO…