Ingredients
500 grams Lamb mince
1 teaspoon Oregano
1 teaspoon Garam Masala
1 teaspoon Cayenne pepper
.5 piece Onion
2 cloves Garlic
2 pinches Salt and pepper
Preparation
Puree the garlic and 1/2 an onion
Add all the ingedients into a bowl and mix well with a fork for about 5 minutes until the mixture is smooth (try to get as much air out of the mince as possible) Heat a frying pan (no need for oil as plenty of fat in the mince) until hot.
Put a bit into the frying pan and get as thin and flat as possible (about a burger sized piece) using a spactular
Cook for 5 minutes on a high heat until well done, turn the mixture over and fry for another 5 minutes
Leave to rest for 5 minutes
Cook the rest of the mixture in the same way
If you don’t want to use the whole mixture, put it in between greaseproof paper and flatten out
Do this several times, allow to cool and freeze in container (we put in enough for one portion) When you want to use it, take it out of the freezer about 30 minutes before to defrost slightly and peel the paper off and fry in the same way.
DO NOT RE-FREEZE DEFROSTED MEAT - ONLY USE FRESH MEAT TO FREEZE
