Lamb fritters (recipe): Difference between revisions
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To serve 6-8 gentles |
To serve 6-8 gentles |
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==Ingredients== |
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* 1kg [[lamb]] mince (good quality) |
* 1kg [[lamb]] mince (good quality) |
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* 1 t ground [[cumin]] seed |
* 1 t ground [[cumin]] seed |
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* 1 t ground [[pepper]] |
* 1 t ground [[pepper]] |
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==Method== |
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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. |
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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. |
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[[Category:Recipes]] |
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Latest revision as of 01:22, 1 November 2007
To serve 6-8 gentles
Ingredients
- 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
Method
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 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.
