Serves six to eight.
1 cup packed mint leaves (stems removed)
1 fresh red chili, seeds removed, finely diced
3 tablespoons finely chopped shallot
2 tablespoons finely diced ginger
1 pinch coarse gray sea salt
1 tablespoon honey
1 tablespoon lime juice
4 tablespoons chicken stock
Blanch mint leaves in salted water for about 15 seconds, and immediately shock in ice water. Squeeze dry, and finely chop with a sharp knife. Heat the remaining ingredients in a saucepan for 3 to 4 minutes or until liquid has evaporated. Allow to cool, then add chopped mint leaves.
Dupuy's Lamb Patties.