Name: Shane Delia's Lamb Kefta, Smoked Eggplant and Almonds Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 600 g lamb mince; 20 g ground cumin; 10 g ground coriander; 10 g sea salt flakes; 10 g fresh parsley chopped; 2 garlic cloves crushed peeled; 2 eggplants chargrilled peeled; 2 Litres lamb stock; 200 g dry chickpeas cooked soaked; 200 g pearl couscous blanched; 1/2 bunch silverbeet; 1/2 bunch black cabbage; 1 lemon juiced; 1 tsp paprika; 30 g butter; 1 tsp ground cumin; 1 tsp ground coriander; 30 g slivered almonds; 30 g pomegranate seeds; 5 sprigs fresh parsley leaves only finely sliced; 4 sprigs fresh coriander leaves only finely sliced; 100 ml olive oil; 1 lemon juiced *to taste; 1 pinch salt *to taste

by Shane Delia/Australian Lamb Last updated on 07/10/2019

“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 - Shane Delia/Australian Lamb

Ingredients

Lamb kefta

600 g lamb mince
20 g ground cumin
10 g ground coriander
10 g sea salt flakes
10 g fresh parsley chopped
2 garlic cloves crushed peeled

Sauce

2 eggplants chargrilled peeled
2 Litres lamb stock
200 g dry chickpeas cooked soaked
200 g pearl couscous blanched
1/2 bunch silverbeet
1/2 bunch black cabbage
1 lemon juiced
1 tsp paprika
30 g butter
1 tsp ground cumin
1 tsp ground coriander

Dressing

30 g slivered almonds
30 g pomegranate seeds
5 sprigs fresh parsley leaves only finely sliced
4 sprigs fresh coriander leaves only finely sliced
100 ml olive oil
1 lemon juiced *to taste
1 pinch salt *to taste

Method

Step 1

Place all the 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.
Step 2

Heat up a medium-sized pot and sear lamb kefta until golden brown on all sides, set aside once all golden.
Step 3

Place same pot back on the heat, drizzle olive oil and add butter. Saute chickpeas, couscous, spices and salt.
Step 4

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.
Step 5

Add silverbeet, eggplant, cavolo nero and season with salt and lemon juice.
Step 6

Place into a serving dish and dress over the top with almond and pomegranate dressing.

Recipe Notes

from Australia’s Best Recipes team

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.

Vegetable stock can be used instead of lamb stock if preferred.

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.

If you like the sound of this recipe, you might also like this Slow-Roasted Lamb Shoulder.