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Categories:
red lentils salt red chilli powder Garam Masala cumin green chillis Coriander lime sugar spring onions fresh mint egg
Viewed: 12 - Published at: 2 years agoIngredients
- 500 grams Lean Minced Lamb
- 2 Handfuls Dried Red Lentils
- 1/2 tsp Salt
- 1 tsp Red Chilli Powder
- 1 tsp Garam Masala
- 1 tsp Cumin
- 2 Finely Chopped Green Chillis
- 1 bunch Chopped Coriander
- 1 Juice Of 1 Lime
- 1 pinch Caster Sugar
- 1/2 bunch Finely Chopped Spring Onions
- 1 bunch Finely Chopped Fresh Mint
- 1 Beaten Egg
Method
- In a large saucepan, place the mince, salt and red lentils with approx 1/2 pint water, cover the pan with a lid and cook for approx 20 minutes until the water is absorbed and the lentils are soft.
- When this is done, blend the mince and lentils till it is finely ground.
- Add the beaten egg, coriander, red chilli powder, cumin, garam masala and half of the green chillis and lime juice.
- Mix well, transfer to a dish, cover and chill in the fridge for about 2 hours.
- In a bowl, combine the remainder of the lime juice and chillis, the sugar, onions and mint.
- Take the lamb mix, form into patties and place a small amount of the onion and mint mixture into the middle, moulding the lamb mixture around it, reshape into a pattie.
- Heat a tbsp of oil in a pan, fry the patties till golden.
- Be careful as they are quite fragile and easily beak in the pan, the purpose of the egg is to hold them together.
- When done, drain on a piece of kitchen roll and serve either the traditional way with onion salad and chutney, or as I have here, with riata in a wrap!
