Recipe - Mini Beef Tostadas

1 lg Egg; beaten
One fourth cup Fine dry bread crumbs
One fourth cup Milk
2 tablespoon Fresh cilantro; snipped (or
fresh mint)
1 One half teaspoon Habanero chili pepper;
finely chopped
One half teaspoon Salt
One half teaspoon Ground cinnamon
One half teaspoon Ground ginger
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground black pepper
1/8 teaspoon Ground cloves
1 pound Ground lamb (or beef)
1 cup Chutney

"Habanero (Scotch Bonnet) chili peppers are said to be the hottest in the
world. But spices round out the flavor so there's more to savor here than
just heat."

Stir together egg, crumbs, milk, cilantro, and spices. Add lamb; mix well.
Shape mixture into 1" balls. Place in a 15x10x1" baking pan. Bake at 350F
1520 minutes or till no longer pink. Drain on paper towels. Serve warm
with chutney. Makes 48.

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 7.
Posted to MCRecipe Digest V1 #866 by Peg Baldassari
Baldassari@compuserve.com on Oct 26, 1997