2 lb lamb (2.15 lb)
2 medium onions (ended up very fine grate because we used food processor
3 yukon gold potatoes (1.5 lb) shred and liquid squeezed out
3/4 cup lubne
2 lemons (just over 1/3 cup)
jamaican allspice (3/4 tsp)
Vietnamese Cinnamon (3/4 tsp)
1/4 tsp lowrys seasoned salt
2 T salt
followed recipe in book. (page 55). No butter used.
cut into 36 balls and let rise again for about 30 minutes.
Rolled out to tart size circles (just over 5″)
Notes: our lamb wasn’t super lean and it caused a good amount of grease to spill out. look for lean lamb.
Two scoops is enough meat for each (leveled… no heaping)
Brushed butter after pulled out of 425 degree oven. took about 22 minutes.