Indian cuisine
Ingredients:
- 1kg (2lbs) leg of lamb.
- 3 tbsp yellow lentils.
- 50g ginger.
- 50g garlic.
- 75g Raw papaya flesh.
- 50g butter.
-1 tsp chili powder.
- ½ tsp salt.
- ¼ tsp pepper.
- ½ tsp mace.
-1 tsp green cardamom freshly powdered.
- Clarified butter or
oil to fry.
Directions:
- Dry-roast the lentils
until they turn a shade darker, staring them regularly to minimize burning.
- Add the spices -
peppercorns, dried chilies, mace and green cardamom seeds you just removed from
their pods.
- Grind to a fine powder
in an electric mixer.
- Dice the leg of lamb, trim
the fat because we will add more fat later.
- Grind the meat twice,
using the finest disc you have.
- Peel and crush a
garlic clove and a thumb-sized piece of ginger.
- Mix papaya but it in
only half an hour before cooking.
- Cut the papaya in half
and remove the seeds. Scoop out the flesh of one half and grind it or chop it
to a pulp.
- Dig a well into the
ground meat.
- Add a piece of butter
at room-temperature, it is tastier.
- Add the ground roasted
lentils and spices, and mix everything together until it be a smooth paste.
- Pour a little oil into
a bowl to oil your fingers and palms.
- Form apricot-sized
meat patties, oiling your hands as you go to prevent the meat from sticking.
- Oil a large frying pan
with clarified butter or oil.
- Cook on medium-high,
turning from time to time until both sides of each patty is well-browned.
- Serve with an Indian
flat-bread such as chapati or paratha.