Lamb Meatball Ragout
Lamb meatballs ragout with chickpeas and tomatoes: lamb mince and chickpeas provide plenty of zinc and B vitamins. A dish from One Thousand and One Nights.
Ingredients
- 300 g lean lamb mince
- 1 egg
- 2 tbsp low-fat quark
- 2 tbsp breadcrumbs
- Salt
- Pepper
- 1 bunch spring onions
- 1 small lemon
- 240 g chickpeas (canned; drained weight)
- 1 tbsp Olive Oil
- 0.5 tsp cumin
- 400 g canned tomatoes
Instructions
-
1.
Mix the minced meat, egg, quark and breadcrumbs with salt and pepper in a bowl.
-
2.
With damp hands form small balls from the mixture and place them on a plate.
-
3.
Trim, wash and finely chop the spring onions; halve the lemon and squeeze its juice.
-
4.
Rinse the chickpeas in a sieve and drain well.
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5.
Heat the oil in a pan and brown the meatballs over medium to high heat all around.
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6.
Sprinkle with cumin. Roughly chop the canned tomatoes with a knife and add them with their juice to the pan.
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7.
Add the spring onions and chickpeas, bring to a boil, then simmer on medium heat for 12 minutes, turning the meatballs twice. Season with salt, pepper and lemon juice before serving.
