Text 27610, 79 rader
Skriven 2012-07-28 16:23:00 av JIM WELLER (1:123/140)
Ärende: new 1
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From the blogosphere ...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Potato Chops (Meat-Stuffed Indian Potato Pancakes)
Categories: Indian, Beef, Lamb, Groundmeat, Chilies
  Servings: 2

  1 1/2 lb russet potatoes
    1/2 lb ground beef or lamb
      3 md cloves garlic, finely
           minced
      5 TB oil (divided)
      1 sm onion, finely chopped 
      2 TB tomato puree 
      1 TB toasted and ground cumin 
      1 ts turmeric powder
    1/2 TB red chilli powder
    1/2 ts freshly ground black pepper
    1/2 TB malt vinegar
      1 ts sugar
           Kosher salt
      1 TB chopped fresh cilantro
    1/4 c  water
      2    eggs, beaten
      1 c  fine breadcrumbs

Cover russet potatoes with cold water in a medium saucepan. Bring to
a boil and cook until potatoes are completely tender, about 15
minutes. Drain, then press hot potatoes through a ricer, discarding
skins. Season to taste with salt and set aside.

While potatoes cook, combine ground meat and garlic paste in a small
bowl. Set aside. Heat 1 1/2 tablespoon oil in medium saucepan over
medium heat until shimmering. Add chopped onions and cook, stirring
occasionally, until lightly softened, about 2 minutes. Add tomato
puree and cook, stirring frequently, until reduced and oil breaks to
the surface, about 3 minutes.

Add cumin, turmeric, red chilli powder, and pepper. Cook, stirring
constantly, until fragrant, about 1 minute. Add vinegar and stir to
incorporate. Add sugar, salt, and meat. Cook, stirring constantly,
until meat is coated in spice mixture and cooked through and oil
breaks to the surface, about 7 minutes total. Add cilantro and
water. Cover and cook for ten minutes. Remove cover and continue
cooking until water is completely evaporated. Season to taste with
more salt, then transfer to a bowl.

Shape the mashed potatoes into rounds about 2 1/2 inches in diameter
and 1/2-inch thick. Lift one round onto the palm of your hand and
make a shallow indentation in the center. Add 1 tablespoon minced
meat filling. Gently fold the sides of the mash over the mince
filling until it is completely covered. Gently flatten into a disk.
Repeat with remaining potatoes and filling.

Dip each chop into the whisked egg and dredge in breadcrumbs, then
transfer to a clean large plate. Heat remaining oil in a medium
non-stick skillet over medium heat until shimmering. Slide the
potato chops gently into the oil and fry on each side until lightly
golden brown, about 1 minute on each side. Drain on paper
towel-lined plate, season with salt, and serve.

Denise D'silva Sankhe

  From: Serious Eats                    
 
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Cheers

YK Jim


... I grow my own marmalade.

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