Recipe For Minced Lamb Food

BAKED AUBERGINES STUFFED WITH MINCED LAMB

Steps:

• Heat oven to 200C/fan 180C/gas 6. Make the filling: Heat the olive oil in a heavy-based pan, add the onions, garlic and chillies and cook, stirring often, until fragrant. Add the sugar, currants and pine nuts, and fry until the onions are golden. Stir in the ground spices, season, turn off the heat and leave to cool.
• Tip the lamb into a bowl. Add the cooled onion and spice mixture, then the coriander, and season. Using your hands, knead the ingredients together until they are well mixed, then set aside.
• Cut the aubergines in half, keeping the stalk intact. Heat a thin layer of vegetable oil in the heavy-based pan. Fry the aubergines until they are soft and golden brown all over, about 6-8 mins. Remove with a slotted spoon and place them side-by-side in a baking dish. Using a sharp knife, slit each one lengthways down the middle to form a pocket - don't cut through the ends or the base. Stuff the lamb filling into each one and place 2-3 slices tomato on top of each one. You can prepare the stuffed aubergines to this stage and chill before cooking, up to a day ahead.
• Drizzle a little olive oil over the top, cover the dish with foil and bake for about 40 mins, or until cooked through. Remove from oven and discard foil. Cook again, uncovered, for 10 mins until the tomato has lightly caramelised. To serve, sprinkle a little chopped coriander over the top and squeeze over lemon slices.

INDIAN MINCED LAMB SKEWERS

Steps:

• Heat oven to 220C/200C fan/gas 7. In a medium bowl, combine the lamb, onion, curry paste and most of the coriander with some seasoning. Press 2-3 tbsp of the lamb around skewers to form kebabs and transfer to a baking tray.
• Cook for 15-20 mins until cooked through. Mix yogurt, mint and garlic. Warm breads following pack instructions and serve with leaves, remaining coriander, skewers and yogurt.

MEATLOAF WITH GROUND LAMB

Steps:

• Preheat the oven to 350 degrees.
• In a large skillet, sauté the onion, garlic, thyme, and basil in the olive oil until the onion is soft and almost golden. Take the skillet off the heat and let the mix cool slightly.
• Crack the eggs into a large bowl and beat. Add the breadcrumbs, salt, and pepper.
• Add the ground meats and your cooled onion, garlic, and herbs.
• Add the worcestershire sauce and ketchup (or tomato paste).
• Mix everything together and place in a greased loaf pan. Make sure you pack it down tightly.
• Bake for 60-65 minutes.
• Let it cool for 5 minutes. Drain the fat and serve!

MINCED LAMB WITH GINGER, HOISIN, AND GREEN ONIONS

Steps:

• Combine orange juice and cornstarch in small bowl.
• Saute lamb in heavy large skillet over high heat until cooked through, breaking up with back of spoon, about 5 minutes.
• Pour lamb with its juices into colander; drain.
• Heat oil in same skillet over high heat.
• Add ginger, garlic and orange peel; stir-fry 30 seconds.
• Add green onions and stir-fry 1 minute.
• Add hoisin sauce and lamb to skillet; stir until blended.
• Add orange juice mixture; stir until thickened, about 1 minute.
• Spoon into lettuce leaves.