Lamb Kofta Meatball Traybake

Ingredients

• 500 g Lamb mince
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1/2 teaspoon Chilli flakes
• 1 tablespoon Fresh parsley, finely chopped
• 1 tablespoon Fresh mint, finely chopped
• 3 Garlic cloves, grated or crushed
• 25 g Pistachio kernels, finely choppedTree nut. Omit only if you accept that the record then departs from its source.
• Juice of half a lemon Lemon juice
• 2 tablespoons Plain flourWheat. Binds the mixture with the egg.
• 1 medium Egg, beaten
• 3 Bell peppers, sliced
• 2 Red onions, each peeled and cut into 8 wedges
• 2 tablespoons Olive oilFor the vegetables.
• The source seasons the meatball mixture and the vegetables to taste and gives no weight. Salt and pepper

Yield: Serves 4, as stated by the source, and makes about 20 meatballs. Source times: 15 minutes preparation and 30 minutes cooking. The source gives no resting time, and none is invented here.

Method

1. Heat the oven to 220°C conventional, or 200°C fan (gas mark 7). Both figures are stated by the source; neither is a conversion made here.
2. Put the mince, cumin, coriander, chilli flakes, parsley, mint, garlic, pistachios, lemon juice, flour, egg, salt and pepper in a large bowl and mix.
3. Spread the peppers and onion wedges over a large roasting pan in a single layer, turn them through the olive oil and season.
4. Roll the mixture into balls a little smaller than a golf ball — the source gets 20 from this quantity — and space them among the vegetables.
5. Roast for 15 minutes.
6. Take the pan out, lift the meatballs off, stir the vegetables, then set the meatballs back the other way up.
7. Roast for a further 15 to 20 minutes, until the meatballs are cooked all the way through. Minced lamb is safe at an internal 71°C measured in the centre of the largest ball (Health Canada, Safe cooking temperatures); the elapsed time is not the test.