Fatima Asif Latif
½ kg chicken mince1 teaspoon garlic flakes 1 cup chopped onion1 teaspoon salt 1 tablespoon cake flour1 teaspoon chicken spice 1 teaspoon dhana2 teaspoon ground green chillies2 tablespoon fresh grounded coriander 1 egg1 tablespoon ghee (Clarified butter)
Mash: Boil 2-3 potatoes with salt , mash them and season with green chutney.
Sauce:2 tablespoon lemon juice 2 tablespoon butter½ teaspoon garlic flakes ½ tablespoon Worcester sauce 1 tablespoon tomato sauce1 tablespoon chilli sauce ½ teaspoon Aromat (a South African Spice)Place all ingredients into a bowl and microwave for about 2 minutues or until sauce has heated.
To assemble:1. Braise together the ghee (Clarified butter) and flour and it it to raw mince. Mix in rest of ingredients2. Smear a sheet of wax paper with ghee (Clarified butter) and pat mince onto it. (In a rectangular shape).3. Place the mashed potato down in the middle of the mince and then enclose the mince over the potato and shape into a roll. Wrap paper around roll.4. Place the roll in a pot with ½ cup water and steam gently for 30-40 minutues .5. Once the roll is done. Unwrap and transfer it into an oven proof dish. Dribble the sauce over top of roll and place under grill fir 5-10min. 6. To serve remove from oven and garnish top of roll with grated fried potato.
Culinary Skills By: Fatima Asif Latif