Ingredients
Boneless lamb 675 gm
Black peppercorns 2.5 gm
Cooking oil 30 ml
All-spice 2.5 gm
National Garlic paste 2 tsp
Ginger, grated 3 tsp
Green chillies, chopped 4
National Red chilli powder 2.5 gm
National Salt to taste
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Cooking Directions
Chop meat into tiny pieces, a quarter inch thick.
Pound the pieces till they flatten slightly.
Mix ginger, garlic, green chillies, National red chilli powder and National salt.
Rub mixture onto meat. Grind peppercorns and rub onto meat.
Set aside for 2 hours. Heat oil in a pan over medium flame.
Put in the meat. Let it simmer for 5 minutes.
Stir occasionally. Cover and cook till the meat is tender.
Remove cover and turn up heat. Add all-spice.
Cook till all moisture has evaporated and meat is browned.
Serve on toothpicks with mint sprigs and lime wedges as a cocktail snack, or with a lentils curry and any flaky bread.
