Servings:

Serves 4-6

Level of difficulty:

Intermediate

Ingredients

Minced lamb 500 gms
Potatoes 400 gms
Bread crumbs 100 gms
1 large Egg
Turmeric powder 1 tsp
Chilli powder 1 tsp
Garam masala 1 tsp
Ground pepper 5 gms/ 1 sp
Red onions 2
Tomato puree 15 gms
Ripe tomatoes 2
Garlic cloves 3
Ginger 1 inch
Cumin seeds 15 gms
Ajwain (lovage seeds)1 tsp
Juice of 1/2 lime
Oil 200 ml
Salt to taste
Finely chopped coriander

Method

1) Chop the onions finely, chop the tomatoes finely.

2) In a skillet, heat 2 tbsps of oil, briefly fry the cumin, ajwain seeds, when they splutter, add the finely chopped onions, grated ginger and garlic.

3) Fry till the onions change colour to light brown. Then add the lamb mince together with finely chopped tomatoes, turmeric,chilli, garam masala powder. Stir for a minute, then add a slash of water,cover the pan and simmer gently for around 30 minutes, or till the mince is cooked and almost dry. Garnish with the juice of half lime and chopped corainder. Leave to cool for 10 minutes.

4) Boil the potatoes in lightly salted water for 20 minutes or till done.

5) Let them cool, once cool, mash them with the potato masher, add the bread crumbs, salt, pepper.

6)Hold some mashed potato in your palm, take heaped tsp of the mince mixture and stuff it in the mashed potato.Seal the edges. Make all the cakes in this way.Let the cakes cool in the refrigerator for atleast 20 minutes. Before you fry them. At this stage you can even freeze the cakes for upto 1 month if you like.

7) Take the pattice or cakes out from the fridge. Just before frying, Heat 4 tbsps of oil in the pan.Beat an egg with some salt and pepper, When the oil is hot enough, gently fry the pattice for 2 minutes on each side, or until golden brown. Drain on kitchen paper.

8) Serve hot with your any dip of your choice.