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Categories:
vegetable oil yellow onions garlic Curry ground lamb parsley egg breadcrumbs pumpkin potatoes milk Cheddar cheese
Viewed: 64 - Published at: 2 years agoIngredients
- 2 teaspoons vegetable oil
- 80 g yellow onions, finely chopped
- 2 garlic cloves, crushed
- 1 12 tablespoons curry paste, of your choice
- 750 g ground lamb
- 1 tablespoon finely chopped fresh parsley
- 1 egg, beaten lightly
- 1 cup stale breadcrumbs
- 600 g pumpkin, coarsely chopped
- 600 g potatoes, coarsely chopped
- 1 tablespoon milk
- 12 cup coarsely grated cheddar cheese
Method
- Heat the oil in a small pan and cook the onion, garlic and paste stirring until the onion is soft.
- Using your hands (that are clean) combine the onion mixture, lamb, half the parsley, egg and breadcrumbs in a large bowl; mix well.
- Shape 1/4 cups of mixture into sausages.
- Cover and refrigerate until firm.
- (Can leave overnight or freeze at this stage) Cook the sausages in a large oiled pan in batches, until browned all over and cooked through.
- Meanwhile boil, steam, or microwave the potato and pumpkin separately until soft and tender.
- Drain.
- Mash the potato and pumpkin with the milk and cheese.
- Serve with the sausages, sprinkled with remaining parsley.
