Anjum Anand in Indian Food Made Easy made these chops and I decided to make them. After making them, there were several tweaks I made to the recipe and realized that the quantities she wrote in the recipe weren’t perfect… so here you have the recipe made to taste and also made to the right quantity.
The beauty of these is that they freeze well and are great to serve at parties or for a last minute snack.
- Wash 12 medium potatoes and microwave them 6 at a time for 10 minutes. Poke a few holes in them before putting them in the microwave to prevent them from bursting.
- Let the potatoes cool, peel and mash them.
- In a large bowl, mix the mashed potatoes with 6 sprigs of cilantro, finely chopped, 6–8 fresh green chilies, finely chopped, 2 tsp cumin seeds andkosher salt, to taste.
- Divide the potato mixture into 24 equal round balls.
- In a large pan heat 1 tbsp vegetable oil. Add 1 medium onion, peeled and finely chopped and fry for 3–4 minutes or until golden brown. Add either 1 lb ground lamb or ground chicken, 1.5-inches of chopped ginger, 2 tsp red chili powder, 2 tsp ground coriander and a generous pinch of ground cumin. Let the meat cook through until almost dry.
- Add 1 tsp garam masala and juice of 1 lemon. Taste and season with salt.
- Strain the lamb mixture through a fine sieve, and allow any excess oil to drain away. Set the mixture aside to cool.
- Make a hollow in the center of each potato ball, using your finger. Spoon 1 tbsp meat mixture into each of the 12 hollows and then fold the potato over and around it.
- Flatten the filled potato ball into a patty using your hands. Dip in beaten eggs andbread crumbs and fry in a heavy-bottomed frying pan for 5–6 minutes or until crisp and golden-brown.
- Set aside to drain on a tray lined with paper towels. Serve immediately.
Freeze the chops in a container, with a parchment paper lining in between each layer, which would allow you to defrost a few at a time as you need them.