Anyway, I had some lamb mince left after making Tessa Kiros´ moussaka and I thought it was time to use it up. I had about 365g so I adapted the recipe to serve 3. I didn´t know what to expect taste-wise but I was pleasantly surprised. It tasted so comforting, it was slightly sweet from the tomatoes and it was interesting to pair the meatballs with the eggs. I definitely liked it and this goes onto my list over regulars. this is very easy to make and I´ll give you the recipe for 4, because then it´s easier for you to halve or double.
1 large red onion
500g lamb mince
2 tbs chopped flat-leaf parsley
2 tsp ground coriander
2 tbs olive oil
800g canned chopped tomatoes
1 garlic clove
1-2 tbs finely chopped coriander root
1/2 red onions, grated
1 tsp ground cumin
2 small pinches of saffron threads
juice of 1 lemon
For paste, pound garlic to a puree with a pinch of salt. Ad all other ingredients except juice, then work into a paste. Stir in juice. Set aside.
Mix onion, mince, parsley and ground coriander well with salt and pepper. Use hands to make 12 balls. Heat oil in a heavy based pan over medium heat, add meatballs and brown all over. Remove and set aside.
Add paste and stir for 1 minute until aromatic. Return meatballs to pan, add tomato and simmer over low heat for 30 minutes until meatballs are cooked and sauce has thickened. Carefully crack eggs on top for final 5 minutes. Serve scattered with coriander leaves and black pepper.
Yesterday for lunch I had Nigella´s Sweet Potato and Chickpea Curry and I had some coconut milk left that I wanted to use up. I remembered that Ilana at I heart Risotto! has adapted a Tessa Kiros ice cream recipe and I went to look it up. I found the recipe, made it last night (it´s sooo easy, no custard involved, just whisk everything together) and I had this wonderful ice cream today after the Kofta Tagine.
dreamy coconut ice cream
250ml coconut milk
250ml heavy cream
125ml maple syrup
1 tsp vanilla extract
Whisk together the maple syrup and heavy (double) cream. Add the vanilla and whisk in the coconut milk. Transfer to a measuring jug. From here on,either you churn into your ice cream machine or you start the boring work with putting ice cream into a container, in to the freezer, and then whisking ice cream vigorously every hour for 3-4 hours...and get your reward in the end! It´s so worth it!
I was a bit short of coconut milk but used cream instead and also to pump the coconut flavour up, I used a few drop of coconut essence. I omitted the vanilla flavour as I thought it would be too much. The end result was fabulous! I loved that smoky, burnt flavor of maple syrup and the coconut together and didn´t miss the vanilla flavour at all. Thanks Tessa and Ilana!