My eldest loves fajitas. I mean LOVES them. She can eat three wraps in one sitting. And she’s only just turned eight! They are her favourite meal. She loves building them at the table – the wrap, lettuce, chicken, grated cheese. The only thing she doesn’t like is the soured cream.
I’ve blogged my fajita recipe before but this is a great Indian-style alternative to the usual TexMex fare. I’ve listed the spices that I use in mine but, as with most of my recipes, you can adapt them to suit. The little lamb balls would be great with some fresh coriander and chilli stirred into the mixture.
For the meatballs:
1lb lean lamb mince
1 heaped tsp curry powder
1 tsp ground cumin
1 heaped tsp minced garlic
1 tsp ground ginger
For the dip:
150g plain natural yoghurt
1 tsp jarred garden mint
1 tsp sugar
1 tsp turmeric
The yoghurt dip is really easy. Just stir all the ingredients together in a little dish and set aside. Job done.
I also made a little pickled onion salad. Finely slice an onion and a few gherkins. Toss and scrunch them in a bowl with some of the vingear from the jar of gherkins. I added a little bit of salt and some fresh chopped mint from my garden. Leave to gently pickle while you make the meatballs.
Now for the meatballs. Basically just combine the ingredients in a bowl, then shape them into golf ball sized meatballs. Ideally you’d leave them to rest in the fridge for a while but if you’re in a hurry it’s not strictly necessary.
Put a little oil in a large pan to heat up. You could even dry fry them because lamb releases quite a lot of its own fat. They don’t take very long; a few minutes each side. Turn them halfway through.
Finally, warm up some chapatis or fry some parathas. Or both. Serve with the mint dip, pickles and some salad leaves (I used pea shoots).
Then everyone can help themselves at the table.