Recipe for Aloo Keema Chops by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Aloo Keema Chops. This dish qualifies as a Intermediate level recipe. It should take you about 1 hr 45 min to make this recipe. The Aloo Keema Chops recipe should make enough food for 12 servings.

You can add your own personal twist to this Aloo Keema Chops recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Aloo Keema Chops recipe.

Ingredients for Aloo Keema Chops

• 5 medium potatoes, peeled, boiled, drained and mashed
• 2 medium fresh green chiles, finely chopped
• 1/2 teaspoon cumin seeds, toasted and finely ground
• 2 sprigs fresh cilantro, finely chopped
• Pinch kosher salt
• 1 tablespoon vegetable oil, plus extra, for deep frying
• 1 medium onion, peeled and finely chopped
• 1 pound lean ground lamb
• 1 (1 1/2-inch) piece fresh ginger, peeled and chopped
• 1/2 teaspoon red chile powder
• 1/2 teaspoon ground coriander
• Pinch ground cumin
• 1/2 teaspoon garam masala
• Juice of 1/2 lemon
• 2 free-range eggs
• 8 ounces fresh white bread crumbs

Directions for Aloo Keema Chops

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. Season the mixture, with salt, to taste.
3. 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. Add the ground lamb, ginger, chile powder, ground coriander, and ground cumin. Cook, stirring continuously, for 18 to 20 minutes, or until the ground lamb has cooked through.
4. Add the garam masala, and the lemon juice, and season, with salt, to taste. Strain the lamb mixture through a fine sieve, and allow any excess oil to drain away. Set the mixture aside to cool.
5. Divide the potato mixture into 12 equal portions, and roll each portion into a ball. Make a hollow in the center of each potato ball, using your finger. Spoon 1 tablespoon of the lamb mixture into each of the 12 hollows, then fold the potato over and around it.
6. Flatten the filled potato ball into a patty using your hands. Place the potato balls onto a baking tray, and cover the tray with plastic wrap, and set aside for 15 to 20 minutes.
7. Beat the eggs in a bowl, and sprinkle the bread crumbs onto a plate.
8. Heat the oil in a deep heavy-bottomed frying pan until a bread crumb sizzles and turns brown when dropped into it. Caution: Hot oil can be dangerous. Do not leave unattended.
9. Dip each patty into the beaten egg, and then dredge in the bread crumbs until completely coated. Lower each patty into the oil, and fry for 5 to 6 minutes, or until crisp and golden-brown, and completely cooked through. Set aside to drain on a tray lined with paper towels. Serve immediately.

Cookware for your recipe

You will find below are cookware items that could be needed for this Aloo Keema Chops recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Indian Recipes
• Potato – The potato is a starchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas, with the plant itself being a perennial in the nightshade family Solanaceae.Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from Canada to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated approximately 7,000–10,000 years ago there, from a species in the Solanum brevicaule complex. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated.Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice. Following millennia of selective breeding, there are now over 5,000 different types of potatoes. Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile. The importance of the potato as a food source and culinary ingredient varies by region and is still changing. It remains an essential crop in Europe, especially Northern and Eastern Europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern Asia, with China and India leading the world in overall production as of 2018.Like the tomato, the potato is a nightshade in the genus Solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. Normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.
• Lamb Recipes