The potato and onion patties were prepared under the grill, after having been steamed together for twenty five minutes. Then mashed together. Dressed in coriander leaf. I used a pastry cutter as a mould, which works really well.
The ground lamb was prepared in the usual way - browned in oil for twenty minutes or so. Along with diced leek. And dried mint.
After that the lamb was simmered in a lidded pot for an hour or more, with added tomato puree, some potato pieces, chilli, Tabasco sauce, coriander, oregano, plus vegetable and lamb stock, And green peas.
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