Mouthwatering Awadhi recipe, very popular in Northern India as well as Indian restaurants all over the world. For this we will use papaya skin (which is a great meat tenderizer) and canned chickpeas (they save a lot of time!)…
Ingredients (for 2)
- lamb leg / shoulder (about 13 oz or 360 gr)
- 1/2 cup chickpeas
- 1 cup papaya
- 1/4 onion
- 1/2 tsp garam masala powder
- 1 garlic clove
- 2 tbsp cooking cream
- 2 cups oil for frying
- 1 tsp ginger
- 2 tbsp fresh cilantro
- salt & chili peppers to taste
Directions
- Peel the skin of the papayas and put it in a food processor with chickpeas (drained) and cream
- Pulse until you get a smooth paste
- Add the rest of the ingredients, except the oil, and pulse until the lamb is finely minced
- Put the meat in a bowl, cover with plastic wrap and refrigerate for 1 hour
- When ready, shape the meat with your hands into patties, any size you like
- If the mince is too moist, use some flour to firm it up
- Deep fry for 2-3 minutes per side until golden brown
- Remove with a slotted spoon and place on paper towels to absorb the excess oil
Best Served With
Steamed basmati rice or onion rings and mint chutney
