Makes 16 small patties Difficulty
For chutney: 2 Tablespoons peanut or vegetable oil ¼ teaspoon ground cumin ½ cup minced onion 1 dried red chile ½ teaspoon salt 2 medium tomatoes, seeds removed and chopped ¼ cup minced cilantro
For lamb patties: 1 lb ground lamb (you can also use ground pork or beef) 4 large garlic cloves, chopped 1 cup chopped scallions, white and green part 1 cup chopped cilantro 3 Tablespoons minced ginger 1 teaspoon salt 1 teaspoon fresh ground pepper Vegetable or peanut oil for frying
For chutney: Heat the oil in a wok or heavy skillet over medium-high heat. When hot, add the cumin for 5 seconds, then the onion and chile. Toss then add salt and cook until onion is soft. Add tomatoes, bring to a boil, reduce heat to a simmer; cover and cook for about 8-10 minutes. Discard chile. Just before serving add cilantro.
For lamb patties: Place the garlic, scallions, cilantro and ginger in a food processor and pulse until all is equally minced. Add the meat and the garlic ingredients to a large bowl along with salt and pepper and blend together with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
Spoon about 3 Tablespoons of meat mixture and form into small patties. Set on a plate and repeat with remaining mixture. Heat a large heavy skillet over medium-high heat and add about 1 Tablespoon of oil. When hot, add as many patties as will fit and fry for about 4 minutes per side, until cooked through and nicely browned on surface.
This dish bursts with flavor and is naturally gluten-free. Serve the lamb patties with dollops of tomato chutney. This dish is typically served with a flat bread, but we served it with steamed rice.