8 oz (225 g) finely minced lean lamb
1/4 tsp grated nutmeg
1/2 tsp ground cinnamon
4 cardamom pods, seeds removed, and ground
5 oz (150 g) natural yogurt
10 fl oz (300 ml) milk
10 fl oz (300 ml) water
1/4 tsp grated nutmeg
1/2 tsp ground cinnamon
4 cardamom pods, seeds removed, and ground
5 oz (150 g) natural yogurt
10 fl oz (300 ml) milk
10 fl oz (300 ml) water
To garnish:
fresh coriander or parsley
method
1. Season the lamb with nutmeg, cinnamon, and cardamom.
2. Process in a food processor until it is a smooth paste, adding the yogurt gradually. This will take about 3 minutes. Cover with cling film and chill for 1 hour.
3. Take teaspoons of the mixture and poach in the milk and water with a pinch of salt for 5 minutes. Cook about six at a time.
Remove with a slotted spoon and keep hot while you cook the remaining mixture.
4. Serve garnished with coriander or parsley and accompany with Cucumber and Tomato Raita.
2. Process in a food processor until it is a smooth paste, adding the yogurt gradually. This will take about 3 minutes. Cover with cling film and chill for 1 hour.
3. Take teaspoons of the mixture and poach in the milk and water with a pinch of salt for 5 minutes. Cook about six at a time.
Remove with a slotted spoon and keep hot while you cook the remaining mixture.
4. Serve garnished with coriander or parsley and accompany with Cucumber and Tomato Raita.
serving amount
serves 4
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