Although the recipe for this Spicy minced lamb is incredibly easy, it is definitely worth blogging about. Any recipe that takes as little as this one does - yet turns out an appetising and delicious result, is always worth passing on.
The "recipe" is one which has evolved over the years and is a great stand-by for those moments when you want something homey and warming, but don't want to spend ages creating it and equally don't want anything too challenging on the tastebuds.
I served it with Ottolenghi's Green Couscous, which was a stroke of brilliance on my part and provided us with a welcome injection of green food, but without having to think about it being palatable or what sauce to go with it! The mince contains all the right kinds of flavours to go with the Green Couscous and the two of them were very comfortable bedfellows (or should it be "platefellows"?).
As a dish to wean you back into "proper food" after a bout of food poisoning, I can't recommend these two enough.
SPICY MINCED LAMB (feeds 3-4)
500g minced lamb
1 tbsp olive oil
2 tsp ground cumin
1 tsp ground coriander
1 garlic clove, grated
a pinch of chilli flakes
400g tin of chopped tomatoes
1 tbsp tomato ketchup
400g tin of chick peas
1 tbsp fresh coriander, chopped.
1. In a dry frying pan, brown the minced lamb until all the water has been burned off and the mince is beginning to caramelise on the pan.
2. Add the ground cumin, ground coriander, garlic and chilli and continue to cook for a minute or two, mixing to ensure all is well combined. You may need to add a little olive oil at this stage, depending on how fatty the mince was.
3. Add the tomatoes, tomato ketchup and chick peas and stir to combine. Add a little water to let the mixture down, if it needs it. Simmer for around 10 minutes (or as long as it takes to make the Green Couscous!).
4. When the mixture has reduced and combined, stir through the fresh coriander and serve.