Lamb fritters (recipe)

From Cunnan
Revision as of 07:44, 21 June 2003 by Update (talk | contribs)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to navigationJump to search

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 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.