date:Sep 16, 2013
Ingredients
2 teaspoons ground cumin
3/4 cup plain yoghurt
1 1/2 cups self-raising flour
1 egg
1 cup milk
150g orange sweet potato, finely grated
2 green onions, finely chopped
300g leftover tandoori barbecued lamb (see note), cut into 1cm pieces
Vegetable oil, for shallow-frying
Salad, to serve
Method
1. Place cumin in a small frying pan over low heat. Cook, stirring, for 1 minute or until fragrant. Combine yoghurt and half the cumin in a small bowl.
2. Place flour in a large bowl. Whisk