By David Rocco’s Dolce India 

Recipe courtesy of Chef Rajdeep Kapoor

INGREDIENTS

– 1 kg leg of spring lamb
– 1 tbsp. brown garlic paste
– 1 tbsp. brown onion paste
– 4 tbsp. raw papaya paste
– 1 tbsp. butter
– 1 tbsp. red chili powder
– Salt, QB
– ½ tsp. mace powder
– ½ tsp. green cardamom
– 4 tbsp. gram flour
– 1/3 cup ghee or clarified butter
– ½ tsp. garam masala
– 1 g saffron

DIRECTIONS

Mix all the ingredients, except ghee with the refrigerated mince and mince the mixture. Divide into 32 equal portions and make balls. Apply a little melted ghee on the palms and flatten the mince balls into round patties (approx. 2-inch diameter). Heat ghee on a tawa or iron skillet and shallow fry over low heat until both sides are evenly brown. Serves 4-6.

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