SPICY LAMB MEATBALLS AND LENTILS

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Spicy Lamb Meatballs and Lentils image

If you have never experienced a "flavor bomb" exploding in your mouth try this. Comes from Middle East. An all time favorite in my home - guests who have had it once ask if it's on the menu when they are invited again. Says it all I think.

Provided by Micmac

Categories     Lamb/Sheep

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 29

750 g lean ground lamb
200 g bacon, rashers de-rinded and diced
2 tablespoons water
4 cloves garlic, crushed
3 tablespoons mint, finely chopped
2 tablespoons parsley, finely chopped
2 teaspoons paprika
1/2 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1 pinch oregano
1 pinch thyme
1 pinch clove
1 pinch cardamom
fresh ground black pepper
salt
2 tablespoons olive oil
1 onion, finely diced
1 carrot, finely diced
3 cloves garlic, peeled,left whole
1 1/2 cups lentils
2 cups canned diced tomatoes
6 cups chicken stock
5 sprigs parsley
1 sprig thyme
1 bay leaf
2 tablespoons olive oil, extra
3 tablespoons mint, finely chopped for garnish

Steps:

  • In a bowl, combine lamb, bacon, water, garlic, mint, parsley, spices and seasoning.
  • Mix well.
  • (This can also be done in a food processor but do not process the mixture to a puree, just process in short bursts to combine).
  • Divide the mixture into about 25-30 small meatballs- flatten a little to a disc shape.
  • Place on tray and refrigerate until ready to use.
  • To prepare the lentils, heat the olive oil in pan and add the onion, carrot and cloves of garlic and saute for 5 minutes until the onions have become transparent.
  • Add the lentils and stir to coat with the oil, about 2-3 minutes.
  • Add 1 cup tomatoes, chicken stock, seasoning and bouquet garni.
  • Bring to the boil and turn down to a simmer.
  • Cover and cook until the lentils are tender.
  • Discard the bouquet garni.
  • Heat extra olive oil in a pan and saute the meatballs in batches in a single layer.
  • Remove and add to the lentils.
  • Continue to simmer the meatballs and lentils for 15 minutes or until the meatballs are cooked through.
  • Add the remaining cup of tomatoes and cook a further 10 minutes.
  • Taste and adjust seasoning.
  • Serve in large soup plates and garnish with the mint.

Nutrition Facts : Calories 1145.3, Fat 85.1, SaturatedFat 29.8, Cholesterol 181.7, Sodium 1066.7, Carbohydrate 39.4, Fiber 9.3, Sugar 11.5, Protein 54.8

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