Curried Lamb Fricassee Cake
Curried Lamb Fricassee Cake is a simple and tasty dish. It combines soft, shredded lamb with sweet potatoes, peas, and a hint of curry. The mixture is then folded into a basic batter and cooked like small pancakes.
Ingredients
- 2 cups cooked shredded lamb
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup diced sweet potatoes
- 1/2 cup peas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup lamb or vegetable broth
- 1/2 cup coconut milk
- 1 tablespoon curry powder
- Salt and pepper to taste
- 2 cups all-purpose flour for the cake batter
- 1 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1 tablespoon olive oil for cooking
Instructions
Prepare the Filling
- Prepare the Filling:
- Heat butter in a pan over medium heat.
- Add chopped onion and minced garlic. Cook until soft.
- Add diced sweet potatoes. Cook until they start to soften.
- Sprinkle flour over the veggies and mix well.
- Slowly add broth, stirring constantly to avoid lumps.
- Add coconut milk and curry powder. Stir until mixed well.
- Add lamb and peas. Cook for 2-3 more minutes.
- Season with salt and pepper. Let cool a bit.
Make the Batter:
- In a large bowl, mix flour, baking powder, and a pinch of salt.
- In another bowl, whisk milk and eggs together.
- Slowly add the wet mix to the dry mix, stirring until smooth.
Combine Filling and Batter:
- Fold the cooled lamb filling into the batter. Mix until even.
Cook the Cakes:
- Heat a skillet over medium heat and add olive oil.
- Spoon small amounts of batter onto the skillet to form cakes.
- Cook each side for about 3-4 minutes, until golden brown.
- Use a spatula to flip the cakes carefully.
Notes
- Enjoy the cakes warm.
- Optionally, garnish with fresh cilantro.