Scrub the Potatoes and Sweet Potatoes – and chop them into large chunks before simmering until soft
Leave them to cool – when they aren’t hot anymore – pull the skin off the Sweet Potatoes (not the White ones – their skin mashes more easily and doesn’t go so black) – and mash all of them carefull. Mix in 1 tbsp Plain Flour to make your dough
While the Potatoes are boiling, make your Lamb Mix… Chop and gently fry an Onion
Crush the Cardamon seeds and the Cloves (or whizz them up in a coffee grinder??)
When the Onion is soft – add the Cardamon, Cloves and Cinnamon and stir for a minute
Add the Lamb and brown all over – you want lots of colour on the Lamb – don’t let it burn but definitely let it go a bit crusty, so there is some sweetness to the meat. Towards the end of cooking add half a very finely chopped Red Chilli
When the Lamb is really cooked (about 15 mins) – add a squeeze of Tomato Puree and 2 tbsp Water; stir. Now add the Pine Nuts. Mix – turn off and allow to cool
When the Lamb is cool and your Potato Dough is made – divide both the mixtures into 4 or 5 equal portions…
Flatten each portion of the Potato into a large disc, and fill each one with a tablespoon of the Lamb. Squash the sides up so the Lamb is in the centre of the Pattie, surrounded by the Potato. Shape into neat burger (but larger) shapes – and lightly dust in Semolina before laying on a plate to firm up
To cook these Lamb Cakes – heat some Olive Oil and when very hot – add the Cakes for 4 or 5 minutes on each side. Don’t crowd the pan when you are cooking – but instead do them in more than one batch of frying. You can keep them warm in the oven at 180˚c for 15 or 20 minutes after cooking – in some ways they are even better than when just fried!
Serve with a Coriander and Tomato Salad – or something fresh with some Mint and Parsley…
[Adapted very slightly from Sam & Sam Clark's Moro Casa book]