Spiced Aromatic Patties

Cook Time 25 minutes

Servings 3-4

Ingredients

250g lamb mince
1 tbsp fresh pineapple juice
2 tsp ginger paste
2 tsp minced garlic
2 tbsp roasted onion paste
1 heaped tsp Greek yoghurt
1 tsp kewra water (available in Indian shops)
1 tsp rose water
1 tsp chopped mint
1 tsp chopped coriander
1 tsp Neha’s Spice Mix (see below)
½ tsp kashmiri mirch chilli powder
Salt to taste
2 tbsp vegetable oil
Neha’s Spice Mix:
1 tsp black pepper
1 tbsp black cardamom
1 tbsp green cardamom pods
1 tsp cloves
1 tbsp cumin
1 tbsp fennel seeds
1 bay leaf
2 cinnamon sticks
Dry roast the above and grind to a fine powder. This can be pre done.
Garnish
1 green chilli, finely chopped
1/2 Spanish onion, sliced into rings
Dressing of lime juice, salt and sugar
Fresh Coriander
Fresh Mint
Greek yoghurt
Neha’s Fig chutney
Roti

Method

In a large mixing bowl, put all the ingredients except the vegetable oil and give it a good mix till the mixture feels wet and extremely smooth. Make the mixture into small patties. Heat a pan with some vegetable oil. Ensure the flame is low as the patties need to cook gradually. Put a few patties at a time in the pan and cook for about 2 minutes or when the base gets a light brown colour. Once done, switch the sides of the patties to achieve the same colour on the other side. Once done remove from the pan and repeat the process for the leftover patties.

In a bowl, take the onion rings and dress it with fresh lime juice, sugar and salt. Let marinate for 3 or so minutes, whilst the patties are cooking.

In a separate heated pan, cook the rotis and once done, cut them into circles.

Now to assemble: place a circular roti on your dish, add a patty, some onion rings, fresh herbs, chilli, a dollop of yoghurt and some Neha’s Fig chutney & serve.