Difference between revisions of "Lamb fritters (recipe)"

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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.
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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.

Revision as of 05:26, 11 July 2003

To serve 6-8 gentles

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.