Recipe for Lamb Mince cooked with a blend of Za’atar, cinnamon and allspice, served with Tzatziki, fresh tomato and red cabbage salad and golden aubergine wedges.
1 aubergine – cut into 1½ cm wedges
150g lamb mince
1 tsp za’atar & allspice mix
3g dill – chop finely
3g mint – chop finely
¼ clove garlic – crush, peel and chop finely
¼ fresh chilli – slice finely (optional)
¼ red onion – peel and slice finely
½ tomato – dice (1cm)
red cabbage – slice finely
olive oil (from your pantry)
salt & black pepper (from your pantry)
tin foil (from your pantry)
butter (from your pantry)
Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Lemon: Using the fine side of the grater, grate the skin of the lemon to create zest. Juice the lemon and set aside.
Aubergine: Place the aubergine wedges on a tinfoil lined tray and drizzle with olive oil and salt and pepper. Roast for 20-25 minutes until soft and golden.
Tzatiki: Grate the cucumber and using your hands, squeeze out as much liquid as possible. Mix the cucumber with the yogurt, garlic, dill, mint and HALF the lemon juice and HALF the lemon zest. Season to taste.
For the salad: Mix the red onion, red cabbage and tomato. Dress with a drizzle of olive oil and the rest of the lemon juice and zest. Season to taste.
Lamb: Mix the lamb with the za’atar & allspice mix and a generous pinch of salt and pepper. Place a pan on a medium-high heat with a little butter and olive oil. When the pan is hot fry the lamb mince until browned, about 2-3 minutes. Don’t overcrowd the pan, rather cook in batches.
Serve the lamb mince with the roasted aubergine, salad and tzatziki and top with a little fresh chilli.