30 ml (2 tbsp) oil
1 large onion, finely sliced
2 cloves garlic, crushed
1.25 cm (1/2 in) ginger, grated
4 g (3/4 tsp) ground turmeric
2.5 g (1/2 tsp) chilli powder
5 g (1 tsp) salt
good pinch of salt
10 g (1 tbsp) raisins (optional)
10 ml (2 tsp) vinegar
450 g (1 lb) minced lamb
5 g (1 tsp) Garam Masala
1 egg (lightly beaten)
breadcrumbs
oil for shallow frying
900 g (1 3/4 lb) potatoes, peeled and boiled
5 g (1 tsp) ground, roasted cumin
2.5 g (1/2 tsp) ground, roasted, dried red chillies (optional)
1 large onion, finely sliced
2 cloves garlic, crushed
1.25 cm (1/2 in) ginger, grated
4 g (3/4 tsp) ground turmeric
2.5 g (1/2 tsp) chilli powder
5 g (1 tsp) salt
good pinch of salt
10 g (1 tbsp) raisins (optional)
10 ml (2 tsp) vinegar
450 g (1 lb) minced lamb
5 g (1 tsp) Garam Masala
1 egg (lightly beaten)
breadcrumbs
oil for shallow frying
900 g (1 3/4 lb) potatoes, peeled and boiled
5 g (1 tsp) ground, roasted cumin
2.5 g (1/2 tsp) ground, roasted, dried red chillies (optional)
method
1. Heat the oil in a large frying pan over a medium high heat.
2. Add the onion, garlic and ginger and fry for 4 - 5 minutes, stirring constantly, until the onion becomes pale gold.
3. Add the turmeric, chilli powder, salt, sugar, raisins (if used) and vinegar, mix thoroughly with the onion and fry for 1 minute.
4. Add the lamb and mix with the spices.
5. Cover, lower heat, and, stirring occasionally, cook for about 20 minutes.
6. Remove the cover, turn the heat up and, stirring constantly, cook until all the liquid has evaporated and the lamb is dry.
7. Mix in the garam masala, remove from the heat, and set aside to cool.
8. Mash the potatoes with the cumin, ground chilli (if used) and salt.
9. Divide into about 20 balls.
10. Take a ball and make a depression in the middle with your thumb, to form a cup shape.
11. Fill the centre with the meat mixture and re-form the potato ball, making sure no cracks appear. Make all the Chop in this manner.
12. Dip in the egg, one at a time, and roll in the breadcrumbs.
13. Heat the oil over a very high heat in a large frying pan and fry until golden brown, turning once after about a minute.
2. Add the onion, garlic and ginger and fry for 4 - 5 minutes, stirring constantly, until the onion becomes pale gold.
3. Add the turmeric, chilli powder, salt, sugar, raisins (if used) and vinegar, mix thoroughly with the onion and fry for 1 minute.
4. Add the lamb and mix with the spices.
5. Cover, lower heat, and, stirring occasionally, cook for about 20 minutes.
6. Remove the cover, turn the heat up and, stirring constantly, cook until all the liquid has evaporated and the lamb is dry.
7. Mix in the garam masala, remove from the heat, and set aside to cool.
8. Mash the potatoes with the cumin, ground chilli (if used) and salt.
9. Divide into about 20 balls.
10. Take a ball and make a depression in the middle with your thumb, to form a cup shape.
11. Fill the centre with the meat mixture and re-form the potato ball, making sure no cracks appear. Make all the Chop in this manner.
12. Dip in the egg, one at a time, and roll in the breadcrumbs.
13. Heat the oil over a very high heat in a large frying pan and fry until golden brown, turning once after about a minute.
serving amount
makes approx. 20
rate this recipe
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