Ingredients with Measurements:
- 1 lb ground lamb
- 1 large eggplant, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 2 large eggs
- 1/4 cup breadcrumbs
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
Special equipment needed:
- Large skillet
- Mixing bowl
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium-high heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic and ginger and cook for another minute.
4. Add ground lamb and cook until browned, about 10 minutes.
5. Add diced eggplant and cook for another 5 minutes.
6. Add cumin, coriander, turmeric, paprika, salt, and black pepper. Stir well to combine.
7. Pour in chicken broth and bring to a simmer. Cover and cook for 10 minutes.
8. In a mixing bowl, beat eggs and mix in breadcrumbs, parsley, cilantro, and mint.
9. Form the mixture into small balls, about the size of a golf ball.
10. Add the balls to the skillet and cook for another 10 minutes, until the balls are cooked through.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 28g
Protein: 25g
Carbohydrates: 16g
Fiber: 6g
Sugar: 7g
Sodium: 810mg
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Vegetable broth can be used instead of chicken broth.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add diced tomatoes for a more saucy curry.
- Add chickpeas for extra protein and fiber.
- Add raisins or apricots for a sweet and savory flavor.
Tips and tricks:
- Make sure to brown the ground lamb well for maximum flavor.
- Use a non-stick skillet to prevent the eggplant from sticking.
- Make the drob mixture ahead of time and refrigerate until ready to use.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl with the drob balls on top. Garnish with chopped herbs and a sprinkle of paprika.
Garnishes:
Chopped herbs, paprika, chopped nuts
Pairings:
- Serve with rice or naan bread.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted carrots and parsnips
- Steamed green beans
Troubleshooting advice:
- If the drob balls are falling apart, add more breadcrumbs to the mixture.
- If the curry is too dry, add more chicken broth or water.
Food safety advice:
- Make sure to cook the drob balls and ground lamb to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Drob is a traditional Moroccan dish made from lamb liver, heart, and lungs. It is often served with eggs and spices. This recipe is a modern twist on the classic dish, using ground lamb and herbs.
Flavor profiles:
Savory, spicy, herbaceous
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Bulgarian