A Persian Dish is a traditional Stuart recipe for a classic dish of a pounded paste of mutton, onion and herbs fried in butter, a fore-runner of modern burgers. The full recipe is presented here and I hope you enjoy this classic Stuart version of: A Persian Dish.
Take the fleshly part of a Leg of Mutton stript from the fat and sinews, beat that well in a Morter with Pepper and Salt, and a little Onyon or Garlick water by it selfe, or with Herbs according to your taste, then make it up in flat cakes and let them be kept twelve houres betweene two Dishes before you use them, then fry them with butter in a frying Pan and serve them with the same butter, and you will find it a dish of savory meat.
Modern Redaction
This may be labelled as a 'Persian' dish, and it represent a fore-runner of modern keema (but without the spices); though these are more like mutton burgers.
Ingredients:
500g meat from a leg of mutton, trimmed of fat and sinews
salt and freshly-ground black pepper, to taste
1/4 onion, finely chopped
2 tbsp garlic vinegar
2 tbsp fresh herbs, finely chopped
butter for frying
Method:
Chop the meat finely, put in a mortar and pound to a paste. Now work in the onion, garlic vinegar and herbs.
Shape the mixture into four patties, place these on a sheet of greaseproof paper on a baking tray. Cover with greaseproof paper and plates then set aside in the refrigerator over night.
The following day, melt butter in a frying pan, add the lamb patties and fry for about 5 to 8 minutes per side (depending on thickness) until golden brown on the outside and cooked through.
