Ingredients
| FOR THE LAMB PATTIES | |
| 500g lamb mince | |
| 2 cloves garlic, thinly sliced | |
| ½ a small onion, chopped | |
| ½ teaspoon turmeric | |
| ¼ teaspoon chilli flakes | |
| 1 teaspoon ground cumin | |
| 1 teaspoon dried mint | |
| 1 teaspoon salt | |
| 1 teaspoon oregano | |
| FOR THE CARROT SALAD | |
| 5 medium carrots (approx 700g), peeled and sliced | |
| olive oil, to fry | |
| 2 cloves garlic | |
| 1-2 tablespoons harissa | |
| red wine vinegar | |
| coriander, chopped, to serve |
Instructions
| 1. | In a food processor blitz the lamb mince with the garlic, onion, turmeric, chilli flakes, ground cumin, dried mint, oregano and salt, currants and pistachios. |
| 2. | Add a beaten egg and mix through. |
| 3. | Shape into patties. |
| 4. | Fry for 3-4 minutes each side to cook. |
| 5. | Fry the carrots in olive oil until starting to darken |
| 6. | Add the garlic, cumin seeds, harissa and a dash of water. |
| 7. | Fry stirring occasionally until the carrots are tender. |
| 8. | Add a dash of red wine vinegar, season with salt and add chopped fresh coriander to finish. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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