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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 10 |
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The original recipe called for kangaroo, so if you like kangaroo and have access to it, just sub it for the lamb. Can be stuffed into sausage casings or made into patties. Ingredients:
1 medium white onion, peeled and finely diced |
1 garlic clove, peeled and minced |
2 teaspoons dark soy sauce |
2 teaspoons tomato paste |
1 teaspoon coarse grain mustard |
1/2 teaspoon chili powder |
2 teaspoons dark brown sugar |
1 teaspoon ground ginger |
2 teaspoons red wine vinegar |
1 1/4 lbs ground lamb (or kangaroo) |
1 cup fresh breadcrumb |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. In a medium saucepan, stir together the onion, garlic, soy sauce, tomato paste, mustard, chilli powder, brown sugar, ginger and vinegar. Bring to a boil and simmer 1-2 minutes. Cool completely.
2. When mixture has cooled completely, mix it into the lamb in a large bowl. Add breadcrumbs, salt and pepper and mix thoroughly.
3. Let sit at room temperature for 20 minutes or cover and refrigerate overnight.
4. Stuff into soaked casings, or form into patties.
5. Grill or fry using your favorite method.
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