to­mato-braised lamb kefta with chick­peas and fre­gola

Be­gin this recipe 1 day ahead

donna hay - - EASY WEEK NIGHTS -

¾ cup (150g) dried chick­peas (see note)

150g fre­gola pasta

2 ta­ble­spoons ex­tra vir­gin olive oil

2 onions, finely chopped

5 cloves gar­lic, sliced

2 sticks cin­na­mon

1 tbs ground cumin

2 tsp Aleppo chilli flakes

2 x 410g cans Ard­mona Diced Toma­toes

3 cups (750ml) beef stock

½ pome­gran­ate, seeds re­moved

1⁄ 3 cup (50g) pine nuts, toasted Finely chopped flat-leaf pars­ley, flat­bread and

lemon wedges, to serve

Kefta

600g lamb mince

2 ta­ble­spoons finely chopped flat-leaf pars­ley

1½ tbs ground cumin

1 tbs ground co­rian­der

2 gar­lic cloves, finely chopped

Place the chick­peas in a saucepan, cover with cold wa­ter and set aside to soak overnight.

Place the saucepan over medium heat and bring to the boil. Cook for 30 min­utes, stir­ring oc­ca­sion­ally, or un­til chick­peas are ten­der. Drain and rinse un­der cold wa­ter, then set aside.

Mean­while, place a sep­a­rate saucepan of wa­ter over high heat and bring to the boil. Add the fre­gola and cook for 7 min­utes or un­til ten­der. Drain and rinse un­der cold wa­ter. Toss the fre­gola in 1 tbs oil and set aside.

For the kefta, place all the in­gre­di­ents in a bowl and mix well to com­bine. Sea­son. Work­ing with 11/2 tbs mix­ture at a time, shape into firm meat­balls.

Heat the re­main­ing oil in a large flame­proof casse­role over high heat. Add the meat­balls and cook, turn­ing fre­quently, for 4-5 min­utes or un­til browned all over. Re­move from the pan and set aside. Add the onion, gar­lic, cin­na­mon, cumin and chilli flakes to pan and cook, scrap­ing the bot­tom of the pan with a wooden spoon, for 3 min­utes or un­til onion has soft­ened. Add the chick­peas and cook, stir­ring, for 2 min­utes or un­til coated in the spices. Add the toma­toes, bring to the boil and cook for 10 min­utes. Add the stock and cook for fur­ther 8 min­utes or un­til re­duced by half. Re­turn the meat­balls and fre­gola to the pan and cook for 8 min­utes or un­til the sauce has thick­ened. Sea­son.

Di­vide among bowls and top with pome­gran­ate seeds and pine nuts. Sprin­kle with pars­ley and serve with flat­bread and lemon wedges. Serves 4. Note: To save time, you could also use a 400g can of chick­peas. Rinse and drain be­fore adding to the pan af­ter the onion is soft­ened.

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