Aloo Keema Chops
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
49
Sourness
48
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 medium
Green Chiles (fresh, finely chopped)2 sprigs
Cilantro (fresh, finely chopped)1 pinch
Kosher Salt1 medium
Onion (peeled and finely chopped)450 g
Lean Ground Lamb1 tsp
Red Chile (powder)1 tsp
Ground Coriander1 pinch
Ground Cumin1 tsp
Garam MasalaDirections:
1
These potato and lamb croquettes are traditionally served with fresh sliced onions, carrots and beetroot salad
2
In a bowl, mix the mashed potatoes, chopped chiles, ground cumin seeds, and chopped fresh cilantro, until well combined
3
Season the mixture, with salt, to taste
4
For the croquette filling: Heat the 1 tablespoon oil in a pan over a medium heat, add the chopped onion, and fry for 3 to 4 minutes, or until golden brown
5
Add the ground lamb, ginger, chile powder, ground coriander, and ground cumin
6
Cook, stirring continuously, for 18 to 20 minutes, or until the ground lamb has cooked through
7
Add the garam masala, and the lemon juice, and season, with salt, to taste
8
Strain the lamb mixture through a fine sieve, and allow any excess oil to drain away
9
Set the mixture aside to cool
10
Divide the potato mixture into 12 equal portions, and roll each portion into a ball
11
Make a hollow in the center of each potato ball, using your finger
12
Spoon 1 tablespoon of the lamb mixture into each of the 12 hollows, then fold the potato over and around it
13
Flatten the filled potato ball into a patty using your hands
14
Place the potato balls onto a baking tray, and cover the tray with plastic wrap, and set aside for 15 to 20 minutes
15
Beat the eggs in a bowl, and sprinkle the bread crumbs onto a plate
16
Heat the oil in a deep heavy-bottomed frying pan until a bread crumb sizzles and turns brown when dropped into it
17
Caution: Hot oil can be dangerous
18
Do not leave unattended
19
Dip each patty into the beaten egg, and then dredge in the bread crumbs until completely coated
20
Lower each patty into the oil, and fry for 5 to 6 minutes, or until crisp and golden-brown, and completely cooked through
21
Set aside to drain on a tray lined with paper towels
22
Serve immediately