Recipe

Lamb With Onion Bhaji Recipe

	Syrus / All my dishes 1 year, 4 months ago Whipped this up the other night for my parents. They hate spicy food and are not big on ethnic foods. I used to make the bhajis at my last job though i changed the recipe around to keep the flavor without the heavy heat. Prep:40m Cook:30m Servings:4	Syrus
	indian bhaji ground lamb onion

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Ingredients

Mint Yogurt Sauce:

1 1/2 c yogurt

3 tbs fresh mint, finely chopped

Bhajis:

1 3/4 c chick pea flour (all purpose flour works if unavailable)

2 tsp ground coriander seeds

2 tsp cumin

2 tsp turmeric

1 tsp chili powder

3/4 tsp salt

2/3 c water

1/2 bunch cilantro, coarsely chopped

2 tbs vegetable oil

3 large onions, thinly sliced

Lamb:

1 lb ground lamb

1 chopped onion

3 tbs chopped mint

1 tsp dried oregano

3/4 tsp cumin

3/4 tsp salt

3/4 tsp black pepper

1/2 tsp cinnamon

Mango Gazpacho:

2 Large Mangos, peeled and diced

6 fresh cmint leaves

1/4 c plain yogurt

For a Spicy Recipe:

add 2 tsp garam masala and 1/4 tsp cayenne pepper to bhajis

increase black pepper to 1 tsp and add 1/2 tsp cayenne and 1 large garlic glove, minced to lamb

Directions

Mint Yogurt Dipping Sauce:

Combine mint and yogurt in a bowl and let rest in fridge before serving.

Bhajis:

In a medium to large mixing bowl whisk the chickpea flour with the spices and salt.

Slowly add the water, whisking to create a smooth thick batter.

Stir in the chopped cilantro.

Set the batter aside.

Heat 2 tablespoons of oil in a heavy large pot or wok over medium heat. Add the onions and sauté for about 15 minutes or until the onions soften slightly.

Set the onions aside to cool.

Mix the cooled onions through the batter.

Heat at least and inch of oil to 350 degrees.

(Electric woks work good for this)

Carefully drop spoonfuls of the onion mixture into the oil and deep fry for 5 minutes or until they are golden brown.

Lamb:

Mix all ingredients together in a bowl.

Form into four rectangular patties.

Cook on a sauté pan over medium heat for about 5 minutes on each side or until cooked through.

Mango Gazpacho:

In a blender or food processor combine mango, mint, and yogurt and puree until smooth.

Pour into small glasses.

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Comments

lpg 1 year, 4 months ago said:
Mmm, looks good. The mint sauce I get in my favorite Indian restaurant is spicy--is that where you cut the spice? Or in the lamb?