Baked Lamb Dumplings With All Spice Aubergine And Raisins Recipe

• 1 kg fatty chopped lamb
• 1 x onion very finely minced
• 1 x salt and black pepper
• 1 tsp grnd allspice
• 1 tsp grnd cumin
• 4 sprg thyme leaves only handful mint leaves finely minced extra virgin olive oil
• 4 med slim aubergines each cut into
• 4 x crossways
• 1 x bulb garlic separated into unpeeled cloves
• 2 Tbsp. small raisins

1. Pulverise the mince in a processor till just pasty and tip into a bowl with the onion.
2. Mix with the salt pepper half the allspice and the herbs and roll into golfballsized dumplings.
3. Roll in oil then fry or possibly grill till lightly browned.
4. Season the sliced aubergine dust with the remaining allspice and dip both cut sides of each slice into olive oilthen seal off the ends in a warm frying pan.
5. Cut out four large doublethickness squares of foil and distribute the lamb dumplings and aubergine between them.
6. Scatter the garlic cloves and raisins in between fold up the sides of the foil add in a dash of water and extra virgin olive oil to each package then fold and scrunch the tops together to seal.
7. Bake for 40 min in an oven preheated to 200C/400F/gas mark 6.
8. To eat squash the roasted garlic from its skin onto some flat bread and fold up with creamy aubergine and forkfuls of soft lamb dumpling and sweet raisins.
9. Do not balk at the stipulation for fatty mince; these meatballs need the fat to hold them together.
10. Eat with pickled mild chillies and ovenwarmed flat bread.
11. Serves 4

lamb, onion, salt, allspice, cumin, thyme, aubergines, crossways, garlic, raisins

Taken from cookeatshare.com/recipes/baked-lamb-dumplings-with-all-spice-aubergine-and-raisins-74948 (may not work)