Spicy Lamb Meatballs over Bean Vegetable

Ingredients

• 1 Shallot
• 1 Garlic clove
• 1 chili pepper
• 3 Tbsp plant oil
• 1 tbsp capers
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 sprig mint
• 1 handful coriander leaves
• 500 g Lamb mince
• 1 egg
• Salt
• black pepper (ground)
• 300 g fresh green bean seeds
• 4 Spring Onions
• 300 ml meat broth
• 2 tbsp lemon juice
• 2 stems oregano
• 150 g feta cheese

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Wash, halve, clean, and finely chop the chili pepper. Sauté all together in a hot pan with 1 tbsp oil until translucent. Add capers, coriander, cumin, and paprika briefly; let cool in a bowl.

2. 2.

   Rinse herbs, shake dry, pluck leaves, and finely chop. Mix with lamb mince and egg into the spice mixture. Knead well, season with salt and pepper, then form about twenty small meatballs. Brown each side in a hot pan using 2 tbsp oil, then remove from pan.

3. 3.

   Blanch green beans in salted water for ~2 minutes, shock in cold water, peel skins. Slice spring onions into rings. Sauté beans and onions briefly in the same pan used for meatballs. Deglaze with broth and lemon juice; cover and simmer gently for about 10 minutes.

4. 4.

   Rinse oregano, shake dry, pluck leaves, finely chop. Add to the pan with meatballs and beans; cover and cook another ~15 minutes until done. Add more broth if needed.

5. 5.

   Before serving crumble feta over the dish and season with salt and pepper as desired.