Lamb and Bacon Patties with Dill
Ingredients:
Curry sauce
- 1 tbsp Groundnut oil/ Olive oil
- 2 small Onions, roughly chopped
- 3 tbsp Raisins/ Sultana
- 150 ml Greek Yogurt
- 2 tsp mild Curry powder
- 284 ml Vegetable stock
Lamb Patties
- 500 g Lamb mince
- 4 rashes of Bacon, diced
- 1 small Onion, chopped finely
- 3 large cloves Garlic, chopped finely
- 15 g Dill, chopped finely
- A little flour for dusting
- 2 tbsp Groundnut oil/ Olive oil
- Salt and Pepper
Method:
- Preheat the oven to 220 C/ Gas mark 7.
- To make the sauce; fry onion in a saucepan for 10 minutes until soft then add curry powder and cook for further 3 minutes. Add raisins and the vegetable stock and bring to boil.
- Once liquid is bubbling, turn down the heat and let it simmer gently. season with salt and pepper.
- To make patties: mix all the ingredients except flour and oil and season.
- Shape the mixture into 8 patties and dust them with flour then fry in a pan for 5 minutes on each side until golden.
- Gently beat the yogurt into the curry sauce.
- Transfer patties into an oven proof dish, cover them with the sauce and bake in the oven, uncovered for 20 minutes or until sauce is bubbling.
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