IRAQI LAMB CROQUETTES

Iraqi Lamb Croquettes

Iraqi Lamb Croquettes

 

Ingredients | Makes 30

  • 375g of basmati rice, soaked in cold water for 30 minutes, then rinsed and drained. 

  • 1 tbsp ground turmeric 

  • 300ml water 

  • Salt and pepper 

    For the filling 

  • 1 tbsp of olive oil 

  • 1 small onion finely chopped 

  • 450g mince lamb 

  • 2½ tbsp baharat (Lebanese spice mix)

    For the spice mix

  • 1½ tbsp ground cinnamon 

  • 1½ tsp ground cumin

  • 1½ tsp ground coriander 

  • 1½ tsp ground allspice 

  • 1½ tsp freshly ground black pepper 

  • 1½ tsp paprika 

  • ¼ tsp ground nutmeg 

  • ¼ tsp ground cloves 

  • ⅛ tsp ground cardamon 

  • 40g raisins roughly chopped 

  • 25g pine nuts

  • 2-3 tbsp of chopped fresh parsley 

  • 1-2 tbsp vegetable oil

SHOP THE LOOK

Method

  1. Put the rice in a pan, add the turmeric and a generous pinch of salt. Pour in the water and stir well. Bring to the boil, reduce the heat, cover with a lid and simmer for 20-25 minutes, until the water has been absorbed. Remove the pan from the heat, keeping the lid on, and set aside for 30 minutes. Do not lift the lid.


  2. Meanwhile, heat the oil in a large frying pan on a medium heat and cook the onions for 5 minutes or until soft. Increase the heat, add the lamb and a little salt and pepper and cook for 5 minutes, until browned, breaking up the mince as it cooks. Stir in the baharat (Lebanese spice mix), raisins and pine nuts, and fry for another 5 minutes until the lamb is cooked through (add up to 2 tablespoons of water if mixture seems dry). Remove the pan from the heat, taste and adjust the seasoning if needed and leave to cool. Stir through the parsley.


  3. Transfer the cooled rice to a food processor and pulse to form a tacky dough (leave some grains intact for some texture). If the rice has dried out slightly, gradually add 2 tablespoons of water and briefly pulse again. When you reach the desired consistency, transfer to a bowl.


  4. Line a baking sheet with baking paper. Weigh out 25g of the rice dough. With wet hands, roll the dough into a ball, then use your thumb to flatten into a disc in the palm of your hand. Place 15g of the lamb filling in the centre of the disc and bring the edges of the dough together to encase the lamb, gently moulding into a an oval shape. Repeat with the rest of the dough and lamb filling, placing them on the lined baking sheet. Let them sit for 30 minutes.


  5. Preheat the oven to 200℃. Brush the croquettes with vegetable oil, then bake on the top shelf of the oven for 20 minutes. Serve immediately.

 
 
Recipe from p33 from Together

Recipe from p33 from Together

 
Nihal Shah