Lamb fritters (recipe) - Revision history

User 144: Reverted edits by 69.41.185.180 (Talk); changed back to last version by Conrad Leviston

2007-10-31T14:22:20Z

Reverted edits by 69.41.185.180 (Talk); changed back to last version by Conrad Leviston

← Older revision		Revision as of 00:22, 1 November 2007
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	darbodarel
	To serve 6-8 gentles		To serve 6-8 gentles

69.41.185.180 at 13:26, 31 October 2007

2007-10-31T13:26:41Z

← Older revision		Revision as of 23:26, 31 October 2007
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			darbodarel
	To serve 6-8 gentles		To serve 6-8 gentles

Conrad Leviston: Category:Recipes

2005-01-02T12:21:55Z

Category:Recipes

← Older revision		Revision as of 22:21, 2 January 2005
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	[[category:recipes]]
	To serve 6-8 gentles		To serve 6-8 gentles

			==Ingredients==

	* 1kg [[lamb]] mince (good quality)		* 1kg [[lamb]] mince (good quality)
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	* 1 t ground [[cumin]] seed		* 1 t ground [[cumin]] seed
	* 1 t ground [[pepper]]		* 1 t ground [[pepper]]

			==Method==

	Freshly ground [[spice]]s are more pleasing to the palate; a [[mortar and pestle]] works well, though we use an electric coffee grinder. Mix everything together (it will be as a bowl of slops, quite squishy). Cover and refrigerate for 4 hours. Form into balls the size of a large [[plum]], squeezing the mixture to remove excess liquid.		Freshly ground [[spice]]s are more pleasing to the palate; a [[mortar and pestle]] works well, though we use an electric coffee grinder. Mix everything together (it will be as a bowl of slops, quite squishy). Cover and refrigerate for 4 hours. Form into balls the size of a large [[plum]], squeezing the mixture to remove excess liquid.

	Flatten and fry on a hot surface (like an oiled frying pan). Stefano suggests that the quantities of spices are merely a starting point and that if you like this hotter, add more ginger and pepper.The lemon juice tenderises the lamb. This is very good with saffron rice.		Flatten and fry on a hot surface (like an oiled frying pan). Stefano suggests that the quantities of spices are merely a starting point and that if you like this hotter, add more ginger and pepper.The lemon juice tenderises the lamb. This is very good with saffron rice.

			[[Category:Recipes]]

Tobin at 11:30, 29 August 2003

2003-08-29T11:30:15Z

← Older revision		Revision as of 21:30, 29 August 2003
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			[[category:recipes]]
	To serve 6-8 gentles		To serve 6-8 gentles

Morgant at 10:10, 25 July 2003

2003-07-25T10:10:37Z

← Older revision		Revision as of 20:10, 25 July 2003
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	* 1 t ground [[pepper]]		* 1 t ground [[pepper]]

	Freshly ground [[spice]]s are more pleasing to the palate; a mortar and pestle works well, though we use an electric coffee grinder. Mix everything together (it will be as a bowl of slops, quite squishy). Cover and refrigerate for 4 hours. Form into balls the size of a large [[plum]], squeezing the mixture to remove excess liquid.		Freshly ground [[spice]]s are more pleasing to the palate; a [[mortar and pestle]] works well, though we use an electric coffee grinder. Mix everything together (it will be as a bowl of slops, quite squishy). Cover and refrigerate for 4 hours. Form into balls the size of a large [[plum]], squeezing the mixture to remove excess liquid.

	Flatten and fry on a hot surface (like an oiled frying pan). Stefano suggests that the quantities of spices are merely a starting point and that if you like this hotter, add more ginger and pepper.The lemon juice tenderises the lamb. This is very good with saffron rice.		Flatten and fry on a hot surface (like an oiled frying pan). Stefano suggests that the quantities of spices are merely a starting point and that if you like this hotter, add more ginger and pepper.The lemon juice tenderises the lamb. This is very good with saffron rice.

Morgant at 19:26, 10 July 2003

2003-07-10T19:26:27Z

← Older revision		Revision as of 05:26, 11 July 2003
Line 9:		Line 9:
	* 1 t ground [[pepper]]		* 1 t ground [[pepper]]

	Freshly ground [[~~spices~~]] are more pleasing to the palate; a mortar and pestle works well, though we use an electric coffee grinder. Mix everything together (it will be as a bowl of slops, quite squishy). Cover and refrigerate for 4 hours. Form into balls the size of a large [[plum]], squeezing the mixture to remove excess liquid.		Freshly ground [[spice]]s are more pleasing to the palate; a mortar and pestle works well, though we use an electric coffee grinder. Mix everything together (it will be as a bowl of slops, quite squishy). Cover and refrigerate for 4 hours. Form into balls the size of a large [[plum]], squeezing the mixture to remove excess liquid.

	Flatten and fry on a hot surface (like an oiled frying pan). Stefano suggests that the quantities of spices are merely a starting point and that if you like this hotter, add more ginger and pepper.The lemon juice tenderises the lamb. This is very good with saffron rice.		Flatten and fry on a hot surface (like an oiled frying pan). Stefano suggests that the quantities of spices are merely a starting point and that if you like this hotter, add more ginger and pepper.The lemon juice tenderises the lamb. This is very good with saffron rice.

Morgant at 19:26, 10 July 2003

2003-07-10T19:26:13Z

← Older revision		Revision as of 05:26, 11 July 2003
Line 11:		Line 11:
	Freshly ground [[spices]] are more pleasing to the palate; a mortar and pestle works well, though we use an electric coffee grinder. Mix everything together (it will be as a bowl of slops, quite squishy). Cover and refrigerate for 4 hours. Form into balls the size of a large [[plum]], squeezing the mixture to remove excess liquid.		Freshly ground [[spices]] are more pleasing to the palate; a mortar and pestle works well, though we use an electric coffee grinder. Mix everything together (it will be as a bowl of slops, quite squishy). Cover and refrigerate for 4 hours. Form into balls the size of a large [[plum]], squeezing the mixture to remove excess liquid.

	Flatten and fry on a hot surface (like an oiled frying pan). Stefano suggests that the ~~quantites~~ of spices are merely a starting point and that if you like this hotter add more ginger and pepper.The lemon juice tenderises the lamb. This is very good with saffron rice.		Flatten and fry on a hot surface (like an oiled frying pan). Stefano suggests that the quantities of spices are merely a starting point and that if you like this hotter, add more ginger and pepper.The lemon juice tenderises the lamb. This is very good with saffron rice.

Update at 21:44, 20 June 2003

2003-06-20T21:44:43Z

New page

To serve 6-8 gentles

* 1kg [[lamb]] mince (good quality)
* 500 mL [[lemon]] juice
* 1/4 cup crushed [[garlic]] (no, really...)
* 1 - 2 t ground [[ginger]]
* 1 t ground [[coriander]] seed
* 1 t ground [[cumin]] seed
* 1 t ground [[pepper]]

Freshly ground [[spices]] are more pleasing to the palate; a mortar and pestle works well, though we use an electric coffee grinder. Mix everything together (it will be as a bowl of slops, quite squishy). Cover and refrigerate for 4 hours. Form into balls the size of a large [[plum]], squeezing the mixture to remove excess liquid.

Flatten and fry on a hot surface (like an oiled frying pan). Stefano suggests that the quantites of spices are merely a starting point and that if you like this hotter add more ginger and pepper.The lemon juice tenderises the lamb. This is very good with saffron rice.