• 1 Egg
• 1 tablespoon  Cooking oil
• 1 tablespoon Grated Parmesan cheese
• 1/4 teaspoon Garlic powder
• 1/4 teaspoon  Pepper
• 1/4 cup  Biscuit mix Fine, dry bread crumbs
• LAMB FILLING: 8 ounces Lean ground lamb
• 1/4 cup Green onion, chopped
• 1 teaspoon Ginger root, grated or 1/4 teaspoon dry ginger
• 1/2 teaspoon Ground cumin
• 1/4 teaspoon  Salt
• 1/4 teaspoon Ground coriander
• 1/4 teaspoon Ground cinnamon
• 1/4 teaspoon Ground red pepper
• 1/4 cup Jalapeno pepper jelly

Instructions

POTATO NESTS: Place potatoes into a bowl, cover with cold water and let stand 5 minutes. Drain well and pat dry with paper towels. Preheat oven to 400 degrees. Combine egg, oil, cheese, garlic powder and pepper, mixing well. Stir in biscuit mix until well blended. Stir in shredded potato. Generously grease 16 muffin cups and sprinkle bottom lightly with breadcrumbs. Spoon about 1 tablespoon of the potato mixture over bottom of each muffin cup, forming a slight indentation in center. Bake for 15 minutes. Remove form oven and keep warm. LAMB FILLING: While crusts are baking, prepare lamb filling. Cook and stir lamb and onion in saucepan until onion is tender. Drain well and add ginger root, cumin, salt, coriander, cinnamon and red pepper. Cook and stir 1 to 2 minutes to blend flavors. Stir in jalapeno jelly until melted and completely heated. Don not burn. Spoon a rounded teaspoon of the lamb mixture onto each warm potato nest. Serve hot. May be made ahead and stored in refrigerator. At serving time, wrap in foil and heat in 350 degrees oven for 10 minutes. Makes 16 appetizers