Name Middle Eastern Lamb


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500 g (1 lb) minced lamb
1/4 teaspoon mixed herbs
seasoned flour, for coating
1large onion, sliced
2 tablespoons oil
1 leek, cleaned, trimmed and sliced
1 aubergine, diced
425 g (14 oz) can tomatoes
1 cinnamon stick
pinch of ground coriander
few cumin seeds
4 tablespoons water
150 ml (1/4 pint) white wine
salt and freshly ground black pepper
boiled rice or noodles, to serve

Mix the lamb with the seasoning and mixed herbs in a bowl. Form into small balls and coat with seasoned flour.
Saute the onion in the oil until tender, then add the leek and cook very gently over a low heat. Transfer the leek and onion to a casserole.
Fry the lamb balls in the pan until golden brown and then remove and transfer them to the casserole. Put the aubergine, tomatoes, cinnamon, coriander and cumin seeds in the pan with the water and wine. Bring to the boil and then pour over the lamb.
Cover the casserole and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 hour. Check the seasoning and adjust if necessary just before serving with plenty of plain boiled rice or noodles.

Serves 4

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