Ingredients
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750 g lean ground lamb
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200 g bacon, rashers de-rinded and diced
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2 tablespoons water
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4 cloves garlic, crushed
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3 tablespoons mint, finely chopped
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2 tablespoons parsley, finely chopped
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2 teaspoons paprika
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1/2 teaspoon cayenne
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1/2 teaspoon cumin
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1/2 teaspoon coriander
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1/2 teaspoon cinnamon
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1 pinch oregano
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1 pinch thyme
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1 pinch clove
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1 pinch cardamom
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fresh ground black pepper
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salt
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2 tablespoons olive oil
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1 onion, finely diced
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3 cloves garlic, peeled,left whole
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1 1/2 cups lentils
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2 cups canned diced tomatoes
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6 cups chicken stock
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5 sprigs parsley
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1 sprig thyme
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1 bay leaf
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2 tablespoons olive oil, extra
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1 carrot, finely diced
Instructions
- 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.