Her Food: spiced lamb meatballs in a saffron broth
In these series of blog posts, i’d like to explore food that supports women’s vitality through nutritionally balanced meals. This is one of my favourite recipes!
This dish is a real treasure chest of nutrients from proteins, to fats and iron, and when it comes to its flavour and the appeal to the eye I could probably burst into romantic verse trying to describe those. Lamb is primarily composed of protein - the building block of pretty much everything in our bodies, especially, the hormones, and possesses high amounts of iron which is so essential to healthy energy levels, support the immune system and regulate body temperature. This vital mineral is particularly important to women during their bleed, as well as during pregnancy, breastfeeding and all the subsequent phases of parenting that involve running after a little busy-body. Together with the chickpeas and the root vegetables the dish provides tons of nutrient fibre and carbohydrates, offering a perfect nutritional balance that can only be matched by its wonderfully balanced flavour and texture.
Serves 6
500g lamb mince
2 tsp cumin powder
2 tsp coriander powder
1 tsp chilli flakes (optional)
1 tsp sea salt
1 yellow onion, sliced into semi rings
2 carrots, peeled and sliced into semi rings
1 tsp ginger powder
1/2 tsp turmeric powder
1 tsp sea salt
300ml of stock (chicken, page X; or stock cube)
2 small pinches of saffron
small pinch of sea salt (if using unsalted stock)
6 medium potatoes, peeled and cubed
450g tin of chickpeas
Fresh dill, black onion seeds and chilli flakes to serve
Method
To make the meatballs, mix the mince with the spices and salt, and roll into small balls, about a table spoon each. You should get approximately 20.
Heat a tablespoon of mild oil in a casserole or a deep frying pan, and fry on each side for 1 minute until browned.
Remove from the pan and set aside on a plate. In the same pan fry the carrots and onions with the spices and salt for 10 minutes.
Dilute the saffron in the hot stock or water and add to the casserole together with the potatoes. Cook for 15-20 minutes until the potatoes are soft.
Add the chickpeas and mix through. Return the meatballs to the casserole and cook for another 5 minutes.
To serve garnish with plenty of black onion seeds, chilli flakes and fresh dill.
