Ingredients:

• 500 gms – lamb mince
• 8 tbsp – fresh bread crumbs
• 1 tsp – ground Turmeric
• 1 tsp – Garam Masala
• 1 tsp – fresh root ginger, pureed or grated
• 1 tsp – garlic, pureed or minced
• 1 tbsp – fresh Mint leaves, chopped
• 375 ml – natural Yoghurt
• 1/2 tsp – chilli powder
• 3 to 4 tbsp – fresh coriander leaves, finely chopped
• 1/2 tsp – aniseed, roasted and crushed
• Oil for shallow frying
• Salt to taste
• For Mango Salsa :
• 250 gms – Mango (half ripe)
• 75 gms – green pepper
• 50 gms – Onion
• 10 gms – fresh Coriander leaves
• 10 ml – sherry Vinegar
• 1 – green chilli, chopped
• Salt to taste

Method:

1. Put the meat and bread crumbs into a bowl and knead well together.
2. Add the turmeric, chilli powder, aniseed, coriander leaves, garam masala, ginger-garlic pastes, mint and salt. Mix well.
3. Shape the mixture into cutlets.
4. Fry them in hot oil until golden brown. Remove and keep warm.
5. For the dip, beat the yoghurt until creamy, add chilli powder, aniseed, coriander leaves and salt. Mix well.
6. Arrange the pates in a plate and serve with yoghurt dip.
7. For Mango Salsa :
8. Cut mango, green pepper and onion into uniform dices (small cubes).
9. Mix rest of the ingredients and refrigerate for 1 hour.