Vegetable Topped Lamb recipe
information
260 Calories per serving
For the base
1 lb (480 g) minced lamb, crumbled
9 oz (270 g) aubergine
salt
7 oz (227 g) canned chopped tomatoes
1 small onion, chopped
2 oz (60 g) okra, halved
1 clove garlic, finely chopped
1/2 teaspoon rosemary
6 tablespoons water or weak stock
1 teaspoon cornflour
9 oz (270 g) aubergine
salt
7 oz (227 g) canned chopped tomatoes
1 small onion, chopped
2 oz (60 g) okra, halved
1 clove garlic, finely chopped
1/2 teaspoon rosemary
6 tablespoons water or weak stock
1 teaspoon cornflour
For the topping
9 oz (270 g) swede, diced
9 oz (270 g) carrot, diced
salt
3 tablespoons single cream
good pinch of ground nutmeg
pepper
9 oz (270 g) carrot, diced
salt
3 tablespoons single cream
good pinch of ground nutmeg
pepper
method
1. Form the minced lamb into small balls with dampened hands, place on a rack under a preheated grill for 6 - 8 minutes, turning to brown all sides.
2. Cut the aubergine into cubes, place in a colander or sieve and sprinkle liberally with salt.
3. Leave for about 20 minutes to allow time for the bitter juices to run out, then rinse well.
4. Place the aubergine, tomatoes, onion, okra, garlic, rosemary and 5 tablespoons of water or stock in a saucepan or flameproof casserole.
5. Crumble the lamb into the mixture and bring to the boil, reduce the heat; cover and simmer for 20 - 25 minutes, stirring occasionally.
6. While the lamb is cooking, boil the swede and carrot in salted water for about 15 minutes, drain and transfer to a blender or food processor.
7. Add the cream and seasonings and process until smooth.
8. Mix the cornflour to a paste with the remaining water or stock, add to the lamb and stir over a moderate heat for 1 - 2 minutes.
9. If the lamb has been cooked in a flameproof casserole, spread the carrot and swede puree on top and serve immediately.
10. If the lamb has been cooked in a saucepan, transfer to a warm serving dish and spread the puree over the top.
2. Cut the aubergine into cubes, place in a colander or sieve and sprinkle liberally with salt.
3. Leave for about 20 minutes to allow time for the bitter juices to run out, then rinse well.
4. Place the aubergine, tomatoes, onion, okra, garlic, rosemary and 5 tablespoons of water or stock in a saucepan or flameproof casserole.
5. Crumble the lamb into the mixture and bring to the boil, reduce the heat; cover and simmer for 20 - 25 minutes, stirring occasionally.
6. While the lamb is cooking, boil the swede and carrot in salted water for about 15 minutes, drain and transfer to a blender or food processor.
7. Add the cream and seasonings and process until smooth.
8. Mix the cornflour to a paste with the remaining water or stock, add to the lamb and stir over a moderate heat for 1 - 2 minutes.
9. If the lamb has been cooked in a flameproof casserole, spread the carrot and swede puree on top and serve immediately.
10. If the lamb has been cooked in a saucepan, transfer to a warm serving dish and spread the puree over the top.
serving amount
serves 4
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