Ingredients
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3
-
1
-
1
-
1
-
250
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1
-
-
1
-
1
-
-
-
-
-
-
Directions
Aloo ‘Chops’,Taken from Margeret Fulton’s book of Indian Cooking. Cooking time is estimated.,I should have tried this later on in the month, because it’s a Fall recipe. I did love it all the same, and there wasn’t anything about it that overpowered the rest of the recipe. I do love the addition of the ginger, too.,Taken from Margeret Fulton’s book of Indian Cooking. Cooking time is estimated.
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Steps
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1
Done
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Heat the Oil in a Frying Pan, Add the Onion and Ginger and Fry Until Golden. |
|
2
Done
|
Add the Ground Coriander and Beef and Fry Until Brown. |
|
3
Done
|
Add the Raisins and Salt to Taste and Simmer For About 20 Minutes, Until the Meat Is Cooked. Spoon Out Any Fat in the Pan. |
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4
Done
|
Stir in the Chopped Coriander and Leave to Cool. |
|
5
Done
|
Divide the Mashed Potato Into 8 Portions. With Well Floured Hands, Flatten a Portion on One Palm, Put 3 Teaspoons of the Meat Mixture in the Centre and Fold the Potato Over It. Form Gently Into a Round Patty Shape. |
|
6
Done
|
Dip the 'chops' Lightly in Flour and Shallow Fry a Few at a Time in Hot Oil, Until Crisp and Golden, Turning Carefully to Brown the Underside. |
