Curried Lamb Rissoles
This is a quick weeknight supper or weekend lunch using lamb mince or the remains of a leg/shoulder of lamb. We used grassfed lamb from MM Fresh.
What you need:
250g precooked lamb, finely chopped or pulsed in the food processor
1/2 large onion
1 clove of garlic minced
1 small egg
1 tsp garam masala
1/2 tso turmeric powder
1/2 tsp ground ginger
1/2 tsp cayenne pepper
1-2 tbs wholewheat flour to coat
1-2 tbs ghee to fry
Serve with salad, mango chutney and toasted pitta breads
Finely chop your precooked lamb or pulse it in the food processor. Do not overprocess or you'll have an undesirable lamb paste on your hand.
Finely chop the onion and mince the garlic.
Beat the egg.
Combine the lamb, onion, garlic, egg and spices in a mixing bowl and form 6 flat patties.
Refrigerate until required.
Coat each in a little wholewheat flour and fry in ghee for 6-8 minutes until golden brown
on each side.
Serve with salad and pitta breads.
Serves 2-3 adults