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Receta Bus Station Keftas

by Brett Ede

Ingredientes

olive oil 3 large onions, chopped 7 garlic cloves, crushed 6 cans diced tomatoes a few slurps of soy sauce 600 gm minced lamb plain yoghurt 1 tbsp chilli paste

½ litre chicken or vegetable stock sea salt & freshly ground pepper 4 tbsp chopped fresh coriander ½ tbsp paprika 4-5 eggs a good squeeze of lemon juice 1 tbsp harissa (or any chilli paste

Direcciones

1. Preheat oven to 200°C fan forced (220°C normal).
2. To make the tomato sauce, heat a little oil in a heavy-bottomed pot and gently sauté 2 chopped onions and 4 crushed garlic cloves until tender, stirring now and again.
3. Add the diced tomatoes, soy, ½ tbsp chilli paste, the stock and seasonings. Stir well and cook until thick and fragrant, adding more stock if needed. Taste for seasoning and set aside.
4. Then heat a little oil in a heavy-bottomed pot and gently sauté 1 chopped onion and 2 crushed garlic cloves until tender, stirring now and again.
5. Transfer the mixture to a bowl and combine with the mince, 80 gm yoghurt, ½ tbsp chilli paste, 2 tbsp chopped coriander, the paprika and seasonings (adding an egg if dry).
6. Form 300 gm of the meatball mixture into largish balls, place on an oiled baking tray and cook in the oven for about 15 mins until firm and coloured.
7. Then place the meatballs in a gratin (or any ovenproof dish), spoon a generous amount of the sauce over the top and cook in the oven for about 10-15 mins.
8. Make 3-4 indents in the top, break an egg into each one and cook in the oven until just set.
9. Combine 3 heaped tbsp yoghurt with the lemon juice and harissa. Sprinkle this over the top and garnish with chopped coriander.

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