Lamb Kefta, Smoked Eggplant and Almonds

Lamb Kefta, Smoked Eggplant and Almonds

Simple yet sophisticated, the spiced keftas are paired with fresh greens and a zingy dressing – the perfect thank you dish.

"When my staff at Maha cooked me an amazing birthday dinner, there was only one way to show my appreciation and thanks! This special dish plays on the classic Middle Eastern flavours I love to use at Maha, while showing off seasonal produce." - Shane Delia

Serves 4-6
Preparation: 30 minutes
Cooking: 30 minutes

 

Ingredients

Lamb Kefta:
600g lamb mince
20g cumin powder
10g coriander powder
10g flaked salt
10g chopped parsley
2 garlic cloves, peeled and crushed

Sauce:
2 eggplant, char grilled and peeled
2L lamb or vegetable stock
200g dry chickpeas soaked and cooked

200g pearl couscous, blanched
1/2 bunch silverbeet
1/2 bunch cavolo nero (black cabbage) or kale
Lemon juice
Red Aleppo or paprika
30g butter
1 tsp cumin
1 tsp coriander powder

Dressing:
30g slivered almonds or roughly chopped almonds
30g pomegranate seeds
5 sprigs parsley leaves, finely sliced
4 sprigs coriander leaves, finely sliced
100ml Olive oil
Lemon juice to taste
Salt to taste

Method

Place all ingredients for the kefta in a medium sized bowl, mix and knead very well for 3-4 minutes. Roll into small balls and rest for at least 20 minutes.
Heat up a medium sized pot and sear lamb kefta until golden brown on all sides, set aside once all golden.
Place same pot back on the heat, drizzle olive oil and add butter.  Sauté chickpeas, couscous, spices and salt.
Put the lamb back in the pan and add the stock, bringing to the boil. Simmer for 5 minutes or until the stock has reduced by half.
Add silverbeet, eggplant, cavolo nero and season with salt and lemon juice.Place into a serving dish and dress over the top with almond and pomegranate dressing.

Tips

The key to this recipe is working the spices into the lamb to get the best flavour. This means getting hands on and massaging it through the meat with your fingers at least 20 minutes before cooking.
Make sure the lamb kefta are browned off evenly all around to create a caramelised lamb flavour throughout the dish.
Instead of the silverbeet or kale, you can use any greens you come across in the supermarket like fresh chard, spinach or cabbage.
You can make this recipe gluten-free by using lentils or dried beans instead of couscous, or swap the couscous for a side of rice.

Nothing Says Thanks Like Lamb

With the favour economy taking Australia by storm, Shane Delia is making it too easy to repay your mates with a lamb meal.

Australian Lamb has uncovered just how much Australia's 'favour economy' is worth – a whopping $19 billion. But with 59% of Aussies happy to lend a hand, how do we pay these brilliant mates back?

This spring, Australian Lamb and chef Shane Delia are calling on Aussies to 'lamb back' their mates with a delicious home-cooked meal – the perfect way to say thanks to friends and family.

Shane Delia has created two 'too easy' lamb recipes inspired by the favours he's received from friends and colleagues at his Melbourne restaurants Maha and Biggie Smalls.

"I created these recipes to say thanks to all those that have helped me get to where I am today. Creating a tasty lamb meal to thank mates is actually 'too easy' and I'm here to show Aussies how."

Demonstrating his renowned Middle Eastern flair, Shane's lamb recipes offer something special, whilst keeping things simple. Try his lamb kefta with smoked eggplant and almonds or the lamb shoulder with ginger and carrot 'curry' to lamb back your mates in style.

Visit Australian Lamb for more recipe inspiration.