Well..what can I tell you about the FiFa World Cup fever that you don't already know! Probably this, that my husband is a football fanatic..a die hard Argentina fan..and says he will stop watching footie if his favourite team doesn't win! My 6 year old sings his dads tune..so much so that the father-son duo has bullied the travelling brother/uncle to get them jerseys which they plan to wear on the finals nite and cheer for their team. The energy at home on match nights is unbelievable and me who is a football novice cannot help but cheer alongwith and get tensed and bite my nails and give in to all the drama! When KFB announced their latest event Game Night Bites..it left me wondering what should I make? Then a brilliant idea struck me! Keeping with my philosophy of easy recipes - I decided to give the usual lamb/mutton/keema koftas a make over.These Mini Lamb Pops - turned out to be a perfect party/game night snack with not much of prep required.
Ingredients:
Mutton/lamb mince - 500 gms
Onion - 1 medium - roughly chopped
Garlic - 4-5 large pods - crushed
Black pepper powder - 1 tbsp.
Cheddar cheese - 2 cubes - grated. - parmesan would taste great too.
Salt - to taste
Worcestershire sauce - 2 tbsp.
Parsley - 1 tbsp. - I used the dried ones.
Egg - 1 large - lightly beaten
Refined oil - 2 tbsp. - for frying the pops
Green olives - a hand ful for garnish
Method:
In a blender jar put the lamb mince, onion,garlic,parsley, salt,pepper powder and Worcestershire sauce and pulse the mixture into a smooth paste.
Transfer the mixture into a bowl, add the egg and the grated cheese and give it a good mix. Cover with a cling wrap and refrigerate for 15 mins.
In a non stick pan, heat the oil, shape the lamb mix into small balls and shallow fry till golden brown in colour.
Drain on a tissue and stick them up in toothpick along with some green olives. Serve with coriander-mint chutney.
For the chutney/dipping sauce - blend together a handful of chopped coriander and mint leaves, few green chillies( as per your taste), few pods of garlic, 2 tbsp. yogurt/curd and salt to taste.
Notes:
Ingredients:
Mutton/lamb mince - 500 gms
Onion - 1 medium - roughly chopped
Garlic - 4-5 large pods - crushed
Black pepper powder - 1 tbsp.
Cheddar cheese - 2 cubes - grated. - parmesan would taste great too.
Salt - to taste
Worcestershire sauce - 2 tbsp.
Parsley - 1 tbsp. - I used the dried ones.
Egg - 1 large - lightly beaten
Refined oil - 2 tbsp. - for frying the pops
Green olives - a hand ful for garnish
Method:
In a blender jar put the lamb mince, onion,garlic,parsley, salt,pepper powder and Worcestershire sauce and pulse the mixture into a smooth paste.
Transfer the mixture into a bowl, add the egg and the grated cheese and give it a good mix. Cover with a cling wrap and refrigerate for 15 mins.
In a non stick pan, heat the oil, shape the lamb mix into small balls and shallow fry till golden brown in colour.
Drain on a tissue and stick them up in toothpick along with some green olives. Serve with coriander-mint chutney.
For the chutney/dipping sauce - blend together a handful of chopped coriander and mint leaves, few green chillies( as per your taste), few pods of garlic, 2 tbsp. yogurt/curd and salt to taste.
- Instead of shallow frying you could also bake the pops in the oven. Line a baking tray with foil, arrange the mince balls, brush with a little oil and bake at 180c for 20 mins.
- Black olives or jalapenos can also be used.
- It also tastes good when served with some mayonnaise.
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