Mutton Pudding

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Submited by shumaila from karachi


1 ½ lb. leg of lamb, boned

2 lb. potatoes 8 oz. carrots

¼ pint (U.S. cup) water

1 egg

1 teaspoon pepper

2 large onions

3 green chillis

1-inch fresh root ginger

2 cloves garlic

1 bunch coriander leaves

Oil for frying salt to taste

2 tablespoons fine breadcrumbs, toasted


Cut the lamb into pieces. Chop half the potatoes and all the carrots. Cook the lamb, potatoes and carrots in the water until the meat is tender and liquid evaporated. Cool and mince the cooked ingredients. Put in a bowl with the egg and pepper. Finely mince the onions, chillis, ginger, garlic and coriander leaves and fry for at least 10 minutes before adding to the meat. Season with salt, mix well and place in a casserole dish. Cover with toasted breadcrumbs and bake in a moderate oven, (375 F. — Gas Mark 5) for 25-30 minutes. Boil and mash the remaining potatoes, season and serve with the lamb.

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Mutton Pudding

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