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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