Ingredients
- Serves 4
- Olive oil
- 2 onions, peeled and finely chopped
- 500g lamb mince
- good splash of verjus/wine
- good shake of Worcestershire sauce
- 1 tsp each ground cumin, coriander and fennel seeds
- salt and pepper
- 50g raisins or Barberries (or both)
- 4 cloves garlic, peeled and crushed
- 50g peeled pistachios
In a medium-sized saucepan, heat a tablespoon of olive oil. Over a medium heat, saute the onions for about minutes until they’re translucent. Add the mince and let it brown. Add the wine, Worcestershire sauce and spices. Stir well to get those caramelised bits off the bottom of the pan, season and add in about 100ml of hot water.
Reduce the sauce till it’s drier but not dry. This will give you a chance to break up all the mince and make it into a wetter sauce, before letting the heat work its magic and dry it up a bit. Add the raisins and garlic and season well before finishing off by stirring in the pistachios. Serve with the aubergine and chickpea smash.
