- 500 GRAM MINCED LAMB
- 150 GRAM LENTILS
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 2 GREEN CHILLIES, chopped
- 4 CARDAMOM PODS, split open and use inside seeds
- 1 TSP GARAM MASALA
- 1/2 TSP CINNAMON POWDER
- PIECE OF GINGERROOT, grated
- HANDFUL GREEN CORIANDER, chopped
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- 400 GRAM FLOUR
- 1 TSP YEAST
- 2 TBSP OLIVE OIL
- 2 POTATOES, in very thin slices
- 2 BOLLS MOZZARELLA, sliced
- 1 CAN TOMATOES, chopped
- 100 GRAM BACON, sliced
- 100 GRAM CHEESE, grated
- HANDFUL ROSEMARY LEAVES, cut
- 10 ANCHOVIES FILLETS
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Bring the lentils and minced lamb to the boil with
1 cup of water and simmer for about half an hour until all fluid has
gone. Puree this mixture in a food processor. Add the remaining ingredients
and pepper and salt to taste and form small hamburgers of this mixture.
Fry them in hot oil, about 5 minutes per side.
Serve with chutney.
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Mix
the flour with the yeast, olive oil, 1 teaspoon salt and 1 cup of water
and knead for 10 minutes. Allow the dough to rise for one hour. Divide
it into two pieces and roll these out two pizza circles. Divide the
chopped tomatoes over the pizzas and distribute the bacon and anchovies
fillet over the tomatoes. Arrange consequently the potato slices and
finish with the mozzarella, the grated cheese and the rosemary. Drizzle
some olive oil over the cheese and sprinkle salt and fresh milled pepper
on top. Bake the pizza 15 minutes at 230 degrees
Celsius in the oven.
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