Spicy lamb parathas

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Make a dough with chapati flour + ghee /oil + water

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Fry  organic minced lamb in ghee/veg oil until golden

Add finely grated ginger + garlic + cayenne pepper + garam masala + cumin & fry for a few minutes

Add finely chopped tomato &  green chillies & fry for 5 minutes more

Add diced boiled potatoes + chopped coriander + salt

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Divide dough into 8 portions  and form into balls

Roll it out into discs & put  a portion of the lamb mixture in the centre

Lift the edges of the dough to cover the filling completely and then give the gathered edges a  twist to seal the bundle

Flatten the bundle with your hand & roll it out again to form a large disc

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Dry fry over a high heat & cook for a couple of minutes each side

Brush each side with ghee or oil and quickly flip the paratha over again

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‘Fajita’ turkey meatballs with Mexican fry bread

Mexican meatballs and chilli sauce 2015

For the meatballs mix together:

organic or free range turkey mince

+ all the ‘fajita’ spices according to your taste: paprika (sweet or smoked), chilli powder and or cayenne pepper, freshly toasted and ground cumin, oregano, onion & garlic powder (optional)

+ chopped roasted & skinned red peppers

+ crushed garlic

+ chopped coriander & chives

+ breadcrumbs regular or gluten-free (optional)

+ S&P

Shape the meatballs and shallow fry until cooked through

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Shred some Romaine lettuce

Whip up a batch of guacamole (see guacamole post)

& prep your Mexican fry bread (makes 4):

250g plain flour (or gluten-free flour)
1 tblspn baking powder
1/3 cup of Greek yoghurt or milk
Cold water
1/2 tspn salt
Mild olive or rapeseed oil for frying

Method
-Mix together the flour, yoghurt/milk, baking powder & salt.
-Stir in enough cold water and mix until the dough comes together.
-Knead the dough for about 5 minutes or until smooth and silky and then rest the dough for 15 minutes.
-Divide the dough into 4 pieces and roll each portion into circles about ½ cm in thickness.
-Heat your about 2-3cm of your chosen oil in a heavy bottomed frying pan & fry the dough discs in the hot oil until golden, turning once or twice.
-Drain on kitchen roll and keep warm in a low oven until you have finished cooking the whole batch.

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Serve the meatballs with lettuce, soured cream and a good homemade chilli sauce (Photo: our own Meatball Deli roasted sweet red pepper chilli sauce – Medium / Hot / Smoky Hot Chipotle)

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For more meatball ideas visit:

Meatball Deli  |  www.meatball-deli.co.uk   |  For the love of meatballs!