Preparation

First, make a mince stuffing by frying lamb and onion. When the meat is cooked, add parsley, sultanas and peas, and spice with cumin, turmeric and a little ground lime powder. Once the cooking liquids have disappeared, season to taste. The mixture must be quite dry and fragrant.
Cook rice with saffron (or use a little turmeric) until well done. Mash with a handful or two of breadcrumbs to achieve a soft paste. With a palmful of rice mixture, form a flat disc, place 1-2 tsp of meat mixture in the centre and fold the rice paste over it (Amera makes small saucer shapes and oval, mini-torpedo shapes). Deep-fry in vegetable or olive oil until golden.

Ingredients

  • 300 g minced lamb
  • 1 onion, finely diced
  • 2 tbsp finely chopped parsely
  • 1 tbsp sultanas
  • 2 tsp peas
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp ground Basra (black) lime
  • 2 cups basmati or other long-grain rice
  • 2 saffron strands
  • handful of fine breadcrumbs
  • oil, for frying