Friday, September 10, 2010
Lamb meatballs with cumin, parsley pesto and tomato eggplant, capsicum spicy sauce
Ah more meatballs, this time lamb, last night I gave a seminar to a group of girls that train with my friend Sarah from Pure Fitness Manly the title was smart eating for busy people, all the knowledge that I have on food and health at the end of the day needs to be translated into recipes, this is smart eating, cooking 80-90% of your food, consciously shopping, knowing where your ingredients are coming from. Health = food choices, Diet = how you prepare those foods and translate them into recipes.
1kg lamb mince (ask you butcher to do fresh)
1 tablespoon cumin seeds, ground in mortar and pestle (or ground cumin)
sea salt and pepper to season
1 tablespoon parsley pesto (recipe on blog with chicken meatballs)
1 jar passata
2 cups chicken broth (stock)
1/2 yellow capsicum, cut into fine strips
4 baby eggplants (or 1 medium size eggplant) sliced finely
1/2 rd onion, diced finely
1 red chilli, diced finely
1 tablespoon ghee
1 carrot, diced into cubes
200g pumpkin, cut into cubes
Preheat oven to 10 degrees
Take the lamb mince, cumin seeds, pesto and season in a bowl, mix with your hands very well, then roll into small balls, bake on in over for 20 minutes (should be a little pink on the inside)
On another baking tray place the eggplants and rub extra virgin olive oil into them and season again with sea salt and pepper
In a saucepan gently saute the red onion and chili in ghee, add the capsicum, and then the stock and tomato passata, pump kin and also carrot cook on lo heat for 20 minutes.
When the eggplant is cooked, cut up into small squares and then add to tomato sauce, stir around and serve with meatballs and some basmati or brown rice, these meatballs keep int he freezer really well I always make large batches of the sauce too so I have them ready to go for busy days.