It's been found that Aussies spend at least one day a week creating a lamb roast meal. Meat & Livestock Australia have launched a group of recipes reflecting our love affair with lamb.
Blend the kiwi fruit and onions till smooth. Heat ghee and add ginger, garlic, coriander and chilli and sauté for three minutes. Add all ingredients to the mince and leave aside for four hours.
Grease a loaf tin or terrine mould and pack the mince mixture tightly. Cook in a medium oven covered
For 40 minutes. Cool to room temperature.
Cut in thick slices and serve with sheermal or any flat bread and onion kachumber.
Pre heat oven to 180°C. Sieve the flour with salt. Soak the saffron in two tablespoons of warm milk. Set aside. Heat the remaining milk and dissolve the sugar. Cool and add the Kewra.
Make a well in the flour, add the milk and sugar mix, and knead to a soft dough. Cover with a damp cloth and leave for 10 minutes.
Melt the ghee. Add it gradually to the dough, kneading well until all the ghee is incorporated. Divide into eight balls, cover and rest for ten minutes.
With a rolling pin roll out balls into 3cm thick rounds. Place on a greased baking tray and prick all over
With a fork.
Bake for 8-10 minutes. Remove, brush with the saffron-milk and return to the oven for another five
Minutes. Brush with white butter and serve.
Mix all ingredients together and serve with baked lamb kabab.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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