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"?).
SPICY MINCED LAMB (feeds 3-4)
Ingredients :
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.
Method :
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.
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Whet-Hey....! What a great weekend....And, Ferrari, have just won the British Gran Prix....! :).
ReplyDeleteThis looks really good Jenny, especially with the green couscous. You mention it once before, looked for some yesterday, no luck, have to pop into Asda.
Sticking with couscous, and, of course it is,
back in Sicily, we have a dish, very similar,
only made with fish.
Basically, you need to cook/simmer, some fish up for stock, for a couple of hours, monk, rock, grouper, a firm meaty fish at least.
Add a chopped onion, tomato, garlic, tuft parsley, hot chili pepper.
Cook the couscous, as per instructions on the packet.
Sieve the stock/soup, into a serving jug.
Put the cooked couscous into bowls, and pour the liquid over the top. You can also add, little pieces of fish, to finish the dish off.
Very plain, but, very tasty.....Just like us Sicilians really.....! :0. LOL.
But, l must get some green couscous...!
Willie, I think you might be misunderstanding the Green Couscous. The couscous begins life as usual, normal couscous. It only becomes green as you add the herb paste - which you make. If you check out my blog (follow the link in the recipe above to the Green Couscous), you'll see what I mean. Apologies if I'm explaining something you already understand, sometimes it's difficult to tell from the written word!
ReplyDeleteOh! l see....Silly Willie....! :).
ReplyDeleteSorry, to much Soul music, Sat night....! LOL. :0.
My fault, l get quite absorbed in reading it, and loose the plot.....Ha! Story of my life....!
Thanks for that....!
Well, I've been known to lose the plot on more than one occasion, so I know the signs! LOL
ReplyDelete