Spiced Lamb And Rice Pancakes Recipe

About this recipe

Start your day with Spiced Lamb and Rice Pancakes, a delectable fusion of savory lamb and aromatic Indian spices. This hearty breakfast recipe combines protein-packed minced lamb with the light texture of rice flour, creating pancakes that are both satisfying and flavorful. Coconut milk adds richness, while turmeric and ginger offer their health-enhancing properties. Crafting these pancakes is a straightforward process, making them ideal for busy mornings or when you want to impress with minimal effort. Garnished with fresh cilantro, they deliver a burst of freshness and vibrant color. Pair them with your favorite chutney or enjoy them on their own for a complete, energizing start to your day.

Ingredients

• 1 pack (85 g) Hachi Wilson Premium Chicken & Lamb Chucks In Gravy
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 250 ml Real Thai Unsweetened Coconut Milk
• 20 g Turmeric Powder
• 100 g Garlic - Single Clove
• loose Ginger
• - Onion-250 Gms
• medium Chilli Green Long
• 50 g Everest Cumin Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 850 g Sundrop Heart+ Blended Cooking Oil
• 250 ml Keya Lemon Juice
• - Coriander Powder

Instructions

1. 1. Finely chop the onion, garlic, ginger, and green chili and set aside.
2. 2. Heat cooking oil in a pan and sauté the onion, garlic, and ginger until aromatic.
3. 3. Add minced lamb to the pan and cook until browned and fully cooked, stirring occasionally.
4. 4. Mix in turmeric, cumin powder, coriander powder, and salt, and cook for an additional 3-4 minutes.
5. 5. Remove the lamb mixture from heat and let it cool slightly while preparing the pancake batter.
6. 6. In a mixing bowl, combine rice flour with coconut milk, water, and lemon juice, whisking until smooth.
7. 7. Stir the cooled lamb mixture into the pancake batter, ensuring even distribution.
8. 8. Heat a non-stick pan over medium heat and lightly grease with cooking oil.
9. 9. Pour a ladle of batter onto the pan and spread evenly to form a pancake.
10. 10. Cook each pancake for 2-3 minutes per side or until golden brown and cooked through.
11. 11. Repeat with remaining batter, adding oil to the pan as needed.
12. 12. Garnish the pancakes with freshly chopped cilantro leaves before serving.