Russell Bateman’s Spiced Lamb Meatballs Braised in Chorizo Tomato Sauce, Bulger Wheat Salad, Herb & Yoghurt Dressing
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Russell Bateman
Head Chef, Pétrus Michelin Starred Restaurant, Knightsbridge
SERVES: 4
DIFFICULTY: Easy
PREP TIME: 20 mins
COOKING TIME: 27-30 mins
Ingredients
FOR THE MEATBALLS
500g Lamb Mince
1 whole Egg
2 Red Onions
3 cloves of Garlic
Ground Cumin
Ground Coriander
Ground Ginger
Ground Red Chilli
Salt & pepper
1/2 bunch of chopped Fresh Coriander
1/2 bunch of chopped Fresh Mint
Glug of Olive Oil to seal the meatballs
Olive Oil
FOR THE TOMATO SAUCE
2 Red Onions
1 tin of chopped Tomatoes
100g Chorizo Sausage
FOR THE BULGER WHEAT SALAD
200g Bulger Wheat
1 litre of Water
1 Veg stock cube
1 Red Pepper
2 Tomatoes
3 Spring Onions
1/4 Cucumber
1 lemon zest and juice
1/2 bunch of chopped Coriander
1/2 bunch of chopped Mint
FOR THE TOMATO SAUCE
250ml Greek Yoghurt
1/2 Lemon juice and zest
1/2 bunch chopped Coriander
1/2 bunch of chopped Mint
1/2 bunch chopped Basil
Method
Spicy Lamb Meatballs
STEP 1
Finely chop the red onions and garlic, cook slowly in a pan using a little oil. Cook them without colour. Once cooked place in the fridge to chill.
STEP 2
When your onions and garlic are cold place them into a large mixing bowl. Add the lamb mince, egg, herbs and spices. Spice to your taste.
STEP 3
Season with salt and pepper and roll into 50g balls. Place the lamb meat balls into the fridge to set.
Tomato Sauce
STEP 1
Finely chop the onions and cook without colour in a pan as above.
STEP 2
Add the chorizo and continue to cook
STEP 3
Add the tin of chopped tomatoes once the chorizo is cooked and season with salt and pepper.
STEP 4
Take your meatballs out of the fridge and place in the pan, making sure they are evenly distributed.
STEP 5
Place the pan in the oven at 180˚C for 12 minutes.
Bulger Wheat Salad
STEP 1
Bring the water to the boil and add the stock cube, once the stock cube is dissolved, add the bulger wheat. Return to the boil and simmer for 15 minutes.
STEP 2
Whilst the bulger wheat is cooking, peel and dice your red pepper.
STEP 3
Deseed the tomato and dice the flesh. Wash and finely slice the spring onions. Peel and dice the cucumber.
STEP 4
Once the bulger wheat is cooked, drain away any excess stock from cooking. Add all the cut vegetables, zest and juice of 1 lemon and chopped coriander and mint. Season with salt and pepper and a little drizzle of good olive oil.
Herb & Yoghurt Dressing
Mix all the ingredients together and serve separately on the side.