Ingredients
| MARINATED CAPSICUMS | |
| 4 capsicums, any colour | |
| 2 tablespoons olive oil | |
| 2 cloves garlic, thinly sliced | |
| 2 sticks celery, cut into very thin diagonal slices | |
| 2 tablespoons red wine vinegar | |
| 1 teaspoon sugar | |
| 1 teaspoon sea salt | |
| 2 tablespoons finely chopped parsley | |
| LAMB MEATBALLS | |
| 1 tablespoon olive oil | |
| 1 small onion, finely chopped | |
| 2 cloves garlic, minced | |
| 500g lamb mince | |
| ¼ cup milk | |
| 1 egg, lightly beaten | |
| ½ cup panko crumbs | |
| ½ teaspoon ground coriander | |
| ½ teaspoon ground cumin | |
| ½ teaspoon ground sumac | |
| 2 tablespoons pine nuts | |
| 2 tablespoons raisins, chopped | |
| grated zest of 1 lemon | |
| ½ teaspoon salt | |
| MINTED YOGHURT | |
| 250g Greek-style yoghurt | |
| 3 tablespoons finely chopped mint leaves | |
| 1 teaspoon dried mint | |
| 2 teaspoons sumac | |
| TO SERVE | |
| 2 tablespoons olive oil for frying | |
| ½ cup dry white or red wine | |
| flatbreads |
This is a brilliant dish that can be prepared ahead of time, leaving only the meatballs to cook before you plan on eating. Grilled capsicums become silky soft with their delicious sweetness tempered by a little vinegar and the slight crunch of some celery.
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Instructions
| 1. | MARINATED CAPSICUMS |
| 2. | Grill the capsicums over gas or using a barbecue until blackened. |
| 3. | Cover and steam for 5 minutes, then peel off the skins, remove the core and seeds and cut the capsicums into slices. |
| 4. | Heat the oil in a wide pan, add the garlic and celery and fry for a minute then add the capsicums, vinegar, sugar and salt. |
| 5. | Add ¼ cup water, bring up to a simmer, cover and cook over a low heat for 10 minutes. |
| 6. | Add the parsley and set aside to cool. |
| 7. | LAMB MEATBALLS |
| 8. | Heat the oil and fry the onion and garlic over a gentle heat until soft and golden, about 8-10 minutes. |
| 9. | Set aside in a bowl to cool. |
| 10. | Add the remaining ingredients and leave in the fridge for 30 minutes. |
| 11. | Shape into walnut-sized balls. |
| 12. | MINTED YOGHURT |
| 13. | Combine everything together, season with salt and pepper and set aside. |
| 14. | TO SERVE |
| 15. | Heat the oil in a wide pan, add the meatballs and brown all over, add the wine, cover, and cook over a low heat for 10-15 minutes or until just cooked through. |
| 16. | Serve with the capsicums at room temperature, the minted yoghurt and flatbreads. |
| 17. | VEGETARIAN/VEGAN |
| 18. | For the meatballs, use crumbled firm tofu in place of the meat. |
| 19. | If vegan, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and set aside for 15 minutes before using). |
| 20. | You may not need all of the milk (use dairy-free milk if vegan) so add it by the tablespoonful; you need just enough so that the mix will hold into balls. |
| 21. | If vegan, use dairy-free yoghurt. |
Recipes & food styling Ginny Grant Photography Aaron McLean Styling Jessica Crowe