1 pound ground lamb
1 large Spanish onion, chopped
2 garlic cloves, finely chopped
10 medium to large pimento stuffed olives, chopped
1 tablespoon capers, chopped
1 teaspoon paprika
2 teaspoons salt
½ teaspoon ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried basil
1 tablespoon tomato paste
2 eggs, hard-boiled
Pureed Corn Ingredients
6 ears corn
¼ cup buttermilk
1 teaspoon salt
1 tablespoon sugar
2 tablespoons butter
Preheat oven to 375 degrees. In a deep heavy skillet, brown the ground lamb then add onions and garlic and cook until translucent.
Add chopped olives and capers and mix.
Then add the rest of your condiments (paprika, salt, coriander, tomato paste, basil) and continue to sauté until well incorporated.
Transfer to a deep small oven safe dish.
Top with sliced hard-boiled eggs. Set aside.
To the blender or food processor, add corn kernels, buttermilk, salt and 1 tablespoon sugar and blend until it is pureed.
In the same deep skillet melt butter and add corn mixture.
Cook for a few minutes until it has thickened, constantly mixing.
Spread corn mixture evenly over lamb and sprinkle with powdered sugar.
Bake in oven for 30-40 minutes or until lightly browned.
This is a sweet and savory dish and the perfect comfort food. Incredibly popular dish in Chile.