Spicy Minced Lamb with Sicilian Caponata
This Spicy Minced Lamb with Sicilian Caponata beautifully marries North African and Mediterranean flavors. Drawing upon Sicily's rich culinary heritage, this dish combines the aromatic spices of the lamb with a vibrant Caponata, bringing together an explosion of flavors and textures.
Ingredients
Lamb and Spice Mixture
500 grams ground lamb (minced lamb) - Preferably organic for a richer flavor
2 tablespoons olive oil - Extra virgin
2 cloves garlic - Minced
1 teaspoon cumin - ground 
1 teaspoon ground coriander
0.5 teaspoon chili flakes (chilli flakes in British English) - Adjust to taste
Caponata
- 2 tablespoons olive oil - Extra virgin, for Caponata
1 medium eggplants - Cut into cubes- 1 cup heirloom tomatoes - Diced
1 medium red pepper (red capsicum) - Diced
1 tablespoon capers - Rinsed
2 tablespoons red wine vinegar
1 tablespoon brown sugar - Preferably raw
1 handful basil - Fresh leaves, for garnishing
Instructions
- Begin by preparing the Sicilian Caponata. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and sauté until they are golden brown and tender, about 7-10 minutes.
- Add the diced tomatoes, bell pepper, and capers to the skillet. Stir in the red wine vinegar and sugar, cooking for another 10 minutes until the vegetables are soft and the flavors meld together. Season with salt and pepper. Set aside.
- For the minced lamb, heat 2 tablespoons of olive oil in another skillet over medium-high heat. Add the minced lamb and cook, breaking apart with a wooden spoon, until browned, about 8-10 minutes.
- Stir in the minced garlic, ground cumin, ground coriander, and chili flakes. Continue cooking for 2-3 minutes until the spices are fragrant. Season with salt and pepper according to taste.
- To serve, spoon the spicy minced lamb over a bed of Sicilian Caponata. Garnish with fresh basil leaves.
Notes
For a milder dish, reduce the chili flakes. If capers are too salty, rinse them under cold water. Make the Caponata ahead and store it refrigerated for flavors to develop further.
Nutrition
Calories: 539kcalCarbohydrates: 14gProtein: 23gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 91mgSodium: 142mgPotassium: 726mgFiber: 5gSugar: 9gVitamin A: 1378IUVitamin C: 47mgCalcium: 53mgIron: 3mg
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