1¼ pounds of Ontario ground lamb
½ cup ground cashew nuts
1 tsp. fennel seeds (ground)
1 small onion or shallots minced
1 tbsp. finely chopped garlic
1 cup unsweetened coconut flakes
1 large egg
1 tsp salt
Ground pepper to taste
Combine all the ingredients to make patties. Should make around 12 small patties. Keep in fridge till sauce is ready.
3 tbsp. tamarind paste* (or to taste)
1 tbsp. coriander seeds or ground
1 tsp. fennel seeds or ground
½ tsp cumin seeds or ground
2 tbsp. sesame oil or vegetable oil
1 med onion, finely chopped
1 tablespoon minced garlic
¼ tsp. turmeric
2-3 large tomatoes chopped with liquid or a 28 oz can of chopped tomatoes with liquid
½ tsp salt
½ cup chopped coriander leaves
2 tsp sugar or maple syrup
Grind all dry spices, if using whole.
In a large deep frying pan, heat oil, add onion and garlic and cook till soft. Add ground spices and turmeric and stir. Then add tamarind sauce, tomatoes with liquid and salt and bring to boil. Reduce heat and simmer uncovered for 15 minutes. Taste and adjust the balance of sweet and tart with more tamarind or sugar. Add some water too, if it is too thick. Gently slide in patties and cook at a medium simmer for 20 minutes. Turn over half way through. Just before serving, stir in the coriander leaves.
Serve with your favorite rice.
*Tamarind – You can buy it in jars in specialty food shops. You can also buy the pulp in brick form (comes compact in a square). Break off half (in pieces) and soak in bowl with hot water for about 15 minutes. Separate the pulp from the seeds and press through sieve. Capture liquid and add to sauce. If using the pulp method, you may need a bit more than 3 tbsp. If you are really stuck, you can substitute tamarind with lemon juice.
Adapted from Mangoes & Curry Leaves