The Green Kitchen

Ingredients

• 700g lamb mince
• 1/3 cup breadcrumbs (we use sourdough heels from the freezer)
• 1 free range egg, lightly beaten
• 6 garlic cloves, crushed
• 1 tbsp sweet smoked paprika
• 1 tsp freshly ground coriander seeds
• 1tsp freshly ground cumin seeds
• ¼ cup olive oil
• 1 red onion, peeled and chopped
• 3 long green chillies, sliced
• 800g cherry tomatoes
• 1 tbsp rapadura sugar or coconut sugar
• 1 x 400g can organic black beans, rinsed and drained
• natural yoghurt, to serve
• fresh coriander leaves & fresh mint leaves, to serve.

Method

1. Preheat oven to 200°C. Place mince, breadcrumbs, egg, half the garlic, paprika, coriander and cumin in a bowl; season with sea salt and freshly ground pepper. Mix well to combine. Take a tablespoon of the mixture and roll it into a ball. Repeat with remaining mixture.
2. Heat 2 tablespoons oil in a large ovenproof frying pan over high heat. Add meatballs and cook in batches for 3-4 minutes, or until browned. Remove from pan. Add remaining oil to pan, add onion, and cook for 4 minutes. Add remaining garlic and half the chillies and cook for an additional 3 minutes. Add tomatoes, rapadura sugar, and black beans; bring to the boil. Return meatballs to pan, cover, transfer to oven, and cook for 25 minutes. Uncover and cook for an additional 5 minutes, or until meatballs are cooked through.
3. Serve meatballs with yoghurt and remaining chillies and sprinkle with coriander and mint leaves. Delish to dunk with some organic blue corn chips or brown rice