Minced Lamb, Tomatoes, Chickpeas and Aubergine Medley

Ingredients 

1 white onion, diced

500g of minced lamb

1 tin of chickpeas

4 large aubergines sliced into rings

4 large tomatoes sliced

A tin of chopped tomatoes

A large dollop of tomato purée

4 garlic cloves peeled and pushed through a garlic press

500 ml of stock, vegetable, lamb or chicken

Salt and pepper

Olive oil to fry

Method 

Fry the aubergines in 3 batches adding more oil as needed.  When softened, drain with a slotted spoon  and leave on a plate covered in 2 pieces of kitchen paper to soak up the excess oil.

In a clean frying pan, add some more olive oil with the onions and fry until translucent.  Add the garlic, tomato purée and minced lamb, stirring and frying for 5 minutes.  Pour in 500ml of stock and bring to the boil.  Turn the heat to a simmer and stir in the chick peas and tinned tomatoes.  Add salt and pepper, then simmer for 30 minutes until cooked.

Add the fresh sliced tomatoes and cover with a glass lid.  Continue to simmer for 10 minutes until the tomatoes cook.

Serve with white rice and a mixed chopped salad dressed with olive oil and lemon juice.

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Arabic Minced Lamb Omelette

I think it is called “Mekloma”.  My husband taught me how to make this and his father taught him.

Ingredients

400g of minced lamb

7-8 beaten eggs (medium) or 6 (large)

salt and ground black pepper

A little oil

Lemon to serve

Method

Fry the minced lamb in the oil over a low heat for a few minutes, then add salt and lots of black pepper.  Cover the meat with water and cook for 20 minutes, adding more water if it evaporates.  When the meat is cooked and all the water has evaporated, cover the meat with the beaten eggs, stirring a little with a wooden spoon, so that the eggs sink in and start to cook.  When the eggs are cooked it can be divided into wedges and served with salad or potato wedges.  It is also nice when served cold.