Recipe by Fathima Mahomed
Pic credits Fathima Mahomed
My New creations tried and tested
1 kg lamb/steak (freshly ground mince)1 teaspoon fresh garlic paste1 teaspoon fresh grated ginger2 teaspoon whole corriender seeds2 teaspoon green chilli paste ½ teaspoon kashmiri masala2 teaspoon whole black peppercorns2 teaspoon cumin seed1 teaspoon red chilli powder1 teaspoon crushed red chillies 2 teaspoon crushed dried mint1 teaspoon dried mixed herbs2 Tablespoons lemon juice/1 small fresh lemon juice 1 cup dried bread crumbs½ bunch fresh dhania (coriander) chopped finely 2 teaspoon vegetables oil1 teaspoon butter ghee (Clarified butter).Pinch of saffron strands2 Tablespoons boiling waterSeasoning salt and pepper.Sausage casings at Delhi house/butchers.
PreparationPrepare, wash meat pieces and freshly ground if you have the mincer on hand.I used fresh store bought mince.Cover and keep aside. Soak saffron strands in boiling water set aside. Pan roast all whole spices on medium heat.Using a mortar and pestle crush lightly and add to mince mixture.Add fresh grated ginger and garlic paste followed by all the powders and masala and seasoning. Add breadcrumb,green chilli paste, lemon juice and chopped fresh dhania (coriander). Lastly drizzle butter ghee (Clarified butter) ,2 teaspoon veg oil and add saffron strands.
Mix well with a wooden spoon.Let mixture rest for 10-15 minutes in the fridge.If using casing prepare as per butcher's instructions.I shaped the mince mixture in a metre long and divided the shaped dhania (coriander)/saffron sausages into equal sizes.Place on a lightly greased oven tray and let it chill for further 30 minutes until well shaped. At this stage it can be fried or placed on oven for grilling. I made dhania (coriander)/saffron sausage roll, can place on square cut pastry, egg wash and baked until puffed up and golden in colour.Sprinkle seseme seeds if desired as per my pic.Serve with side red chilli sauce. An ideal treat to be served at iftaar table during Ramadaan. Enjoy ❤Shu-Hani❤
INFO & TIPS
Saffron a rare spice extra special.
Serve with red chillie sauce