Ingredients
| 600g minced lamb neck | |
| a bunch of fresh sage, finely chopped | |
| 10g salt | |
| 10g pepper | |
| 1 teaspoon minced garlic | |
| 10g ground cumin | |
| 15g smoked paprika | |
| 5g cayenne pepper | |
| 2 x 400g cans chickpeas | |
| 1 teaspoon crushed garlic | |
| 2 tablespoons tomato paste | |
| 1 cup beef stock | |
| 2 teaspoons natural yoghurt | |
| 4 stems fresh mint, leaves chopped | |
| 1 lemon, zested |
Pour a glass of red, gather around the table and enjoy. The best thing about this dish is that it takes 35 minutes from start to finish with minimal dishes.
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Instructions
| 1. | Ask your butcher to mince the lamb, or if you have a KitchenAid, have a go. For this dish, to get 600g of mince I minced roughly 2 necks de-boned. |
| 2. | Add the sage, salt, pepper, garlic, 5g ground cumin, smoked paprika and the cayenne pepper. |
| 3. | Mix thoroughly and roll into bite-sized rounds. (Wet hands help the rolling process.) |
| 4. | Take the chickpeas, drain well, rinse and place into a deep stovetop pot or Dutch oven. |
| 5. | Add the garlic, tomato paste and beef stock, cover and cook over a low heat for 10 minutes. |
| 6. | Add the lamb bites to the chickpeas. |
| 7. | You’ll see the chickpeas will be bubbling away in a tomato broth. |
| 8. | Allow the lamb bites to submerge in the broth, gently stir and return to a low heat for a further 15 minutes. |
| 9. | Lightly sprinkle the rest of the ground cumin over the dish, stir through and remove from the heat, allowing it to cool. |
| 10. | Take the natural yoghurt, add the fresh mint, lemon zest and a good sprinkle of salt. |
| 11. | Stir well and place it to one side of the lamb to balance the subtle heat of this dish. |