Don’t dismiss Indian cooking as ‘too hard’ and leave it to your local curry house, try cooking this spicy lamb dish for starters
Ingredients:
- 2 tbsp sunflower oil
- 1 onion, chopped
- 1 tbsp ginger paste or grated fresh ginger
- 1 tsp garlic paste or 2 crushed garlic cloves
- 1 tsp ground mixed peppercorns
- 1 tsp ground star anise
- 1 tsp chilli powder
- 500g lamb mince
- handful frozen peas
- 1 egg, beaten
Directions:
- Heat 1 tbsp oil in a large frying pan, fry the onions with the ginger, garlic and spices for 5 mins until soft, then tip into a large bowl to cool.
- Mix together the lamb, peas and egg with the onion and season with a little salt. Shape the mixture into 12 patties. You can freeze for up to one month at this stage, then defrost in the fridge. Alternatively, refrigerate up to 1 day in advance. Heat the remaining oil in the pan and fry the patties, 4 mins each side, or until cooked through.
Nutrition per serving:
- kcal116
- fat8g
- saturates3g
- carbs2g
- sugars0.7g
- fibre0.3g
- protein9g
- salt0.1g