Meat and Potato Croquettes

Ingredients

• 1/2 pound Mutton or Lamb (tender meat) (Originally '0.5 ratals'. Use tender meat from a male animal as per original text.)
• 1/2 pound Potatoes (large) (Originally '0.5 ratals'.)
• 2 cups Ghee (Quantity estimated for cooking meat and deep frying. Originally listed as 'as needed'.)
• 1/2 cup Water or Stock (Gravy) (Originally 'half pasher'. Used for cooking the meat and potatoes.)
• 2 teaspoons Salt (Originally '1 tola'. Adjusted to modern taste.)
• 1 teaspoon Black pepper (ground) (Originally '0.5 tola'.)
• 1 tablespoon Lemon zest (Finely chopped peel of 1 lemon.)
• 2 teaspoons Parsley (finely chopped) (Originally '2 heaping small spoons'.)
• 3 whole Eggs (1 for binding, 2 for coating. Quantity estimated.)
• 2 tablespoons Rice flour (For dusting hands while shaping.)
• 1 cup Breadcrumbs (Originally 'bread cream/crumbs'. Quantity estimated for coating.)

Instructions

1. 1Peel the potatoes. In a pot, combine the meat and peeled potatoes with a small amount of ghee and the water (or stock). Cook without cumin or other spices until the meat is tender and the liquid is absorbed or reduced to a thick gravy.
2. 2Remove from heat. Finely mince the cooked meat and mash or finely chop the potatoes into crumbs. Combine them in a bowl with the salt, ground pepper, lemon zest, and chopped parsley. Crack one egg into the mixture and mix thoroughly. Add just enough of the remaining cooking gravy to make the mixture bind together like a kebab dough.
3. 3Dust your hands with rice flour to prevent sticking. Shape the mixture into smooth, neat balls (croquettes). Beat the remaining eggs in a shallow dish. Dip each croquette into the beaten egg, then roll in breadcrumbs to coat evenly.
4. 4Place the coated croquettes separately on a tray and let them rest for half an hour to set the coating.
5. 5Heat a generous amount of ghee in a large frying pan or kadhai until hot. Deep fry the croquettes until they turn a lovely red-golden color. Remove and drain excess ghee before serving.