Lamb meatballs with plums

Not quite Ottolenghi This is another in the series of recipes adapted from Ottolenghi’s Jerusalem – this one, a way to use up some summer plums and basil. Ottolenghi’s version called for dried figs, if that sounds better, and for mint and cilantro instead of basil. This takes about an hour. How to make lamb […]

Eggplant and ground lamb

From Ottolenghi’s Jerusalem Well, except for Ottolenghi’s version (which I’m sure is delicious) requires three hours of slow cooking, and needs paprika and tamarind sauce. Whereas this version requires about half an hour of cooking, and more ordinary ingredients. Everyone loved it though. How to make eggplant and ground lamb: In a large frying pan, pour […]