Kashmiri-style Potato and Meat Tortino

Ingredients

In the original Italian dish, Tortino di patate e carne, the meat is typically seasoned with Italian herbs and spices like rosemary and oregano. However, in this Kashmiri adaptation, the meat is flavored with traditional Kashmiri spices such as fennel, ginger, and cinnamon, which give it a distinct and aromatic taste. Additionally, the use of Kashmiri potatoes adds a unique texture and flavor to the dish. We alse have the original recipe for Tortino di patate e carne, so you can check it out.

• 500g (1.1 lb) ground meat (beef or lamb) 500g (1.1 lb) ground meat (beef or lamb)
• 4 Kashmiri potatoes, peeled and thinly sliced 4 Kashmiri potatoes, peeled and thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat the vegetable oil in a pan over medium heat. Add the fennel seeds and let them sizzle for a few seconds.
3. 3.
   Add the chopped onion and minced garlic to the pan. Sauté until the onion turns translucent.
4. 4.
   Add the ground meat to the pan and cook until it is browned and cooked through.
5. 5.
   Stir in the ground ginger, ground cinnamon, turmeric powder, red chili powder, and salt. Cook for another 2-3 minutes to allow the spices to blend with the meat.
6. 6.
   Grease a baking dish and layer half of the sliced potatoes at the bottom.
7. 7.
   Spread the cooked meat mixture evenly over the potatoes.
8. 8.
   Arrange the remaining sliced potatoes on top of the meat.
9. 9.
   Cover the baking dish with aluminum foil and bake for 30 minutes.
10. 10.
    Remove the foil and bake for an additional 10-15 minutes, or until the potatoes are golden and crispy.
11. 11.
    Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Kashmiri potatoes — Make sure to thinly slice the potatoes to ensure even cooking and a tender texture.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Serve the tortino with a side of yogurt or raita to balance the flavors.
• Experiment with different types of ground meat, such as lamb or chicken, for a variation in taste.
• Add a layer of grated cheese on top of the meat for a cheesy twist.
• Leftovers can be refrigerated and reheated the next day for a delicious and convenient meal.

Serving advice

Serve the Kashmiri-style Potato and Meat Tortino hot as a main course dish. Accompany it with a side of naan bread or steamed rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation, garnish the tortino with a sprinkle of red chili flakes and a few fresh cilantro leaves. Serve it in individual portions for an elegant and visually appealing presentation.