Where would I be without Jamie Oliver? This month I struck lucky for Random Recipes when the book I ended up with was Jamie’s 15-Minute Meals. I definitely haven’t cooked from this book enough. There are some lovely recipes in it and although they generally (always) take a little longer than 15 minutes, they are still pretty quick to prepare and then get out on the table.
One of the good things about this recipe was that most of the ingredients are things that are in the store cupboard anyway. I love fresh coriander leaf and I often have that at home too so the only thing I needed to make an effort to buy was the lamb mince.
Normally I am not a big fan of lamb. I love it in a curry but generally I only like it if it is served with lots of other strong flavours so it doesn’t taste too much of lamb. Yes, I’m afraid I disguise it!
It has to be said that I was a bit disappointed at first to have picked this recipe. I considered picking another, but then decided I’d better stick to the rules. After all, I love all the other ingredients and there was at least a little spice in the recipe to rescue it. I was pleased I made it in the end. It was very easy and quick to do and the meatballs were really tasty. I could even have eaten more. Why didn’t I made double and freeze some? Next time.
Ingredients – Serves 2
200g lamb mince
1 tsp garam masala
1/4 tsp turmeric
1 red chilli pepper
Handful of fresh coriander, chopped
1 clove garlic, crushed
400g tin chickpeas
2 spring onions, sliced
How to Make Lamb Meatballs
1. Using your hands, mix the garam masala and turmeric into the mince and then make into small meatballs, about the size of large grapes. Put the meatballs in a frying pan with a little oil.
2. In a saucepan heat a little oil then add the garlic, spring onion, chilli pepper, the spices and half of the coriander. Stir fry for 30 seconds then add the passata and chickpeas. Bring to the boil then simmer for 5 minutes.
3. Add the meat balls to the saucepan and continue to simmer for another 5 minutes.
4. Serve with yoghurt, flatbreads and salad. Scatter the remaining coriander on top of the meatballs when serving.
I am linking this to Random Recipes hosted by Belleau Kitchen.