Lamb with onion Bhaji
From syrus 18 years agoIngredients
- mint yogurt Sauce: shopping list
- 1 1/2 c yogurt shopping list
- 3 tbs fresh mint, finely chopped shopping list
- Bhajis: shopping list
- 1 3/4 c chick pea flour (all purpose flour works if unavailable) shopping list
- 2 tsp ground coriander seeds shopping list
- 2 tsp cumin shopping list
- 2 tsp turmeric shopping list
- 1 tsp chili powder shopping list
- 3/4 tsp salt shopping list
- 2/3 c water shopping list
- 1/2 bunch cilantro, coarsely chopped shopping list
- 2 tbs vegetable oil shopping list
- 3 large onions, thinly sliced shopping list
- Lamb: shopping list
- 1 lb ground lamb shopping list
- 1 chopped onion shopping list
- 3 tbs chopped mint shopping list
- 1 tsp dried oregano shopping list
- 3/4 tsp cumin shopping list
- 3/4 tsp salt shopping list
- 3/4 tsp black pepper shopping list
- 1/2 tsp cinnamon shopping list
- mango Gazpacho: shopping list
- 2 Large mangos, peeled and diced shopping list
- 6 fresh cmint leaves shopping list
- 1/4 c plain yogurt shopping list
- For a Spicy Recipe: shopping list
- add 2 tsp garam masala and 1/4 tsp cayenne pepper to bhajis shopping list
- increase black pepper to 1 tsp and add 1/2 tsp cayenne and 1 large garlic glove, minced to lamb shopping list
How to make it
- 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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