Spicy Lamb Meatballs And Lentils - cooking recipe

Ingredients

750 g lean ground lamb
200 g bacon, rashers de-rinded and diced
2 tablespoons water
4 cloves garlic, crushed
3 tablespoons mint, finely chopped
2 tablespoons parsley, finely chopped
2 teaspoons paprika
1/2 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1 pinch oregano
1 pinch thyme
1 pinch clove
1 pinch cardamom
fresh ground black pepper
salt
2 tablespoons olive oil
1 onion, finely diced
1 carrot, finely diced
3 cloves garlic, peeled,left whole
1 1/2 cups lentils
2 cups canned diced tomatoes
6 cups chicken stock
bouquet garni made from
5 sprigs parsley
1 sprig thyme
1 bay leaf
2 tablespoons olive oil, extra
3 tablespoons mint, finely chopped for garnish

Preparation

In a bowl, combine lamb, bacon, water, garlic, mint, parsley, spices and seasoning.
Mix well.
(This can also be done in a food processor but do not process the mixture to a puree, just process in short bursts to combine).
Divide the mixture into about 25-30 small meatballs- flatten a little to a disc shape.
Place on tray and refrigerate until ready to use.
To prepare the lentils, heat the olive oil in pan and add the onion, carrot and cloves of garlic and saute for 5 minutes until the onions have become transparent.
Add the lentils and stir to coat with the oil, about 2-3 minutes.
Add 1 cup tomatoes, chicken stock, seasoning and bouquet garni.
Bring to the boil and turn down to a simmer.
Cover and cook until the lentils are tender.
Discard the bouquet garni.
Heat extra olive oil in a pan and saute the meatballs in batches in a single layer.
Remove and add to the lentils.
Continue to simmer the meatballs and lentils for 15 minutes or until the meatballs are cooked through.
Add the remaining cup of tomatoes and cook a further 10 minutes.
Taste and adjust seasoning.
Serve in large soup plates and garnish with the mint.