An International Mish Mash

I just love it when I get an unexpected comment from a reader about how much they love my blog.  The only problem is that the comments seem to be random in nature, and usually only if I happen to be speaking to them personally. I know that my blog is being seen by lots of people out there all over the world, (I often look at the stats to see where people are from, and what they are looking at) but the disappointing thing is that no one is stopping and leaving a message of hello!  Please, I would love to hear some feedback from you Dear Readers, it is often a lonely place here is blogsville, and a hello from a friendly reader would be a nice addition to my day!

We finally seem to be getting back into the swing of things here at home.  Although I still haven't quite got the pantry stocked back up, and hence lasts nights meal was a little bit of an international mish mash.  The meat component was  Moroccan Lamb Patties.  I then teamed them up with Indian chapattis, and an Indian inspired mint raita, then topped them with sour cream (Mexican) and sweet chilli sauce (Thai?).  Guess what though, they were pretty darn good even if I do say so myself!
Moroccan Lamb Patties
Adapted from recipe found in Good Food Magazine, February Edition

Serves 4-6

 1kg lamb mince

1 onion, finely chopped

1/2 cup finely chopped flat leaf parsley

1/2 cup finely chopped coriander

1 tsp ground cumin

1 tsp ground ginger

1 tsp ground cinnamon

Combine the lamb, onion, parsley, coriander, and spices in a large bowl.  Mix well.  Using slightly wet hands, shape the mixture into meatballs (use whatever shape you like. I made mine long, instead of round!)

Place on a tray, and put in the fridge for at least 20 minutes.

Heat a frying pan over medium meat.  Cook for approximately 8-10 minutes, turning often, or until cooked through.  

Place on a towel that has been lined with a paper towel to drain any excess fat. 

Mint Raita

1 bunch of mint, leaves only

250g Greek style yoghurt

2tbs sweet chilli sauce

Salt and freshly ground black pepper

Place the mint leave in a food processor (or the Thermomix), process until the leaves and very finely chopped.  Add the yoghurt and sweet chilli sauce. Season to taste with salt and pepper.

To assemble the meal.  Onto a chapatti place two meatballs, top with some mint raita, lettuce leaves, chopped tomato, sour cream, and sweet chilli sauce.  Not the most conventional of wraps, but very tasty indeed.  The lamb with the Moroccan flavours (especially the cinnamon) was great!  Using the chappatis, instead of tortillas also gave it a different textural component.

I was really quite surprised.  I expected "The Darlings" to turn their noses up when they saw the bits of green in the meat, but they didn't, in fact they did not even make a comment!  Perhaps all the lecturing abut being so fussy is paying off?  Naw, I'm sure it was just a fluke!

So Dear Readers, as you are stopping by, please take the time to stop and introduce yourself!  I would love to meet you!