Ingredients
2 Tbsp extra virgin olive oil
1 white onion, finely diced
4 cloves garlic, minced
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground cloves
500g lamb mince
100g dried breadcrumbs
Sea-salt flakes and freshly ground black pepper, to season
Pita bread, tahini, plain yoghurt, shredded cabbage, diced tomato and chilli sauce, to serve
Method
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Heat oil in a large frying pan over a medium heat. Add onion and garlic, cooking for 5 minutes or until onion softens. Transfer to a large bowl and mix in spices, mince and breadcrumbs. Season, then use hands to knead until smooth.
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Divide mince mixture into 4 and form each into a patty. Line clean, empty, label-free 800g food can with a double layer of plastic wrap, overhanging edges by 10cm. Press all patties into can. Fold over plastic wrap to seal. Put can in a large saucepan of simmering water over a medium heat, making sure water comes 1cm above top of can. Cook for 30 minutes or until patties are just firm. Set aside to cool in cans.
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Remove and unwrap patties. Stick with a large carving fork. Scorch with a kitchen blowtorch until slightly blackened. Carve. Serve in pitas with tahini, yoghurt, cabbage, tomato and chilli sauce.