adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Indian lamb rissoles
Indian lamb rissoles
0 Likes
Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Ingredients:
  • 750g lamb mince
  • 250.00 ml fresh white breadcrumbs
  • 1 brown onion, grated
  • 1 lemon, rind finely grated, juiced
  • 87.50 gm mild curry paste
  • 1 egg, lightly beaten
  • 165.00 ml mint leaves, finely chopped
  • 165.00 ml natural yoghurt
  • 1 Lebanese cucumber, finely diced
  • Olive oil cooking spray
  • 4 naan breads, halved
  • 100g baby spinach leaves, to serve
Instructions:
  • In a large bowl, mix together mince, breadcrumbs, onion, lemon rind, curry paste, egg, and half of the mint. Season with pepper. Use your hands to combine the ingredients well. Shape 1/4 cup of the mixture into 16 balls, then slightly flatten each one. Place the rissoles on a plate, cover, and refrigerate for 30 minutes if desired.
  • In a small bowl, mix together yoghurt, cucumber, remaining mint, and 1 tablespoon of lemon juice. Season with salt and pepper, then refrigerate until serving.
  • Heat up a greased barbecue plate over medium-low heat. Give both sides of the rissoles a nice spray with oil. Cook them, flipping occasionally, for 12 to 15 minutes until perfectly cooked. Then, transfer to a plate and cover to maintain their warmth.
  • Brush both sides of the naan bread with oil. Grill for 1 to 2 minutes on each side until golden brown. Serve the rissoles with the grilled naan bread, minted yogurt, and spinach.

Similar Recipes