Thing I liked about that recipe is it’s authentic and not been ponced about with by some pretentious poncey chef. though if I make it again I reckon I will add lamb stock to the mince as well with the tomatoes. I didn’t use fresh tomatoes either bought good quality tinned ones.
I always look to tweek any recipe or adapt to my taste. With the moussaka I oven roast my potatoes slices and aubergines with a little olive oil, I also include zucchini.
Chappli kebabs 2lb Lamb 20/30% fat Coriander 4/5 medium onions Egg Chilli 4/5 Tomatoes 2 eggs whisked and fried(added to mixture for a slight sponginess) Anardana(pomegranate seeds) coarse ground Ginger garlic paste Coarse ground coriander seeds Cumin powder Garam masala Cumin seeds Chilli flakes Salt 2 tspns of each approx
