Recipe by Micmac
If you have never experienced a "flavor bomb" exploding in your mouth try this. Comes from Middle East. An all time favorite in my home - guests who have had it once ask if it's on the menu when they are invited again. Says it all I think.
Top Review by artistclogger
Great flavor when served immediately, and also great when served as a leftover. I did leave out the bacon (served as part of a middle-eastern dinner party, so no pork) I also blended together (food processor) about 1/2 of the cooked lentil mixture so that part of the the sauce was thickened, and yet part of it remained in larger pieces (lentil, diced tomato, etc). Added a small squirt of fresh lemon juice to each serving, and included kibbeh on the "colorful" menu as well as tabbouleh, middleeastern beet salad and rice pilaf. Thank you for a great recipe that we will definitely be making again!
- 750 g lean ground lamb
- 200 g bacon, rashers de-rinded and diced
- 2 tablespoons water
- 4 cloves garlic, crushed
- 3 tablespoons mint, finely chopped
- 2 tablespoons parsley, finely chopped
- 2 teaspoons paprika
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon cinnamon
- 1 pinch oregano
- 1 pinch thyme
- 1 pinch clove
- 1 pinch cardamom
- fresh ground black pepper
- 2 tablespoons olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 3 cloves garlic, peeled,left whole
- 1 1⁄2 cups lentils
- 2 cups canned diced tomatoes
- 6 cups chicken stock
bouquet garni made from
- 5 sprigs parsley
- 1 sprig thyme
- 1 bay leaf
- 2 tablespoons olive oil, extra
- 3 tablespoons mint, finely chopped for garnish
Directions See How It's Made
- In a bowl, combine lamb, bacon, water, garlic, mint, parsley, spices and seasoning.
- Mix well.
- (This can also be done in a food processor but do not process the mixture to a puree, just process in short bursts to combine).
- Divide the mixture into about 25-30 small meatballs- flatten a little to a disc shape.
- Place on tray and refrigerate until ready to use.
- To prepare the lentils, heat the olive oil in pan and add the onion, carrot and cloves of garlic and saute for 5 minutes until the onions have become transparent.
- Add the lentils and stir to coat with the oil, about 2-3 minutes.
- Add 1 cup tomatoes, chicken stock, seasoning and bouquet garni.
- Bring to the boil and turn down to a simmer.
- Cover and cook until the lentils are tender.
- Discard the bouquet garni.
- Heat extra olive oil in a pan and saute the meatballs in batches in a single layer.
- Remove and add to the lentils.
- Continue to simmer the meatballs and lentils for 15 minutes or until the meatballs are cooked through.
- Add the remaining cup of tomatoes and cook a further 10 minutes.
- Taste and adjust seasoning.
- Serve in large soup plates and garnish with the mint.