Amid the golden spires and bustling streets of Auresco, the royal capital of Torna in Xenoblade Chronicles 2, the scent of sizzling meat and rich spices filled the air. The Great Tornan Cook-Off was underway, a celebration of culinary mastery where the finest dishes of the land were put to the test. Among the contenders stood Jin—normally a quiet, enigmatic warrior, but today, a chef with a singular focus. He was determined to win this competition. His entry? His interpretation of an Alrest staple. Fried Tartari à la Jin. He combined Bulldog Beastmeat, Rhogul Birdmeat, Weeping Flour, Nest Extract, Nd Barbed Tomato, creating a meal as bold and balanced as the Blades and Drivers who may feast upon it.
In this interpretation of Fried Tartari à la Jin, we’ve taken the core essence of the dish from its in-game appearance, and reimagined it into a flavorful, real-world recipe that maintains the spirit of the game while adding a few personal touches. Ground lamb and veal are combined with warm spices like cumin, paprika, and sumac, creating a hearty, well-seasoned meat patty. Paired with a rich mushroom gravy and roasted root vegetables like carrots, parsnips, and potatoes, it’s a comforting and savory meal. This dish is perfect for a cozy evening dinner after taking in the sights of Auresco or for filling a starving belly after a day of adventuring across the Gormott Titan.
Ingredients
1 lb ground lamb
1 lb ground veal
1 small onion, minced
½ tbsp ground cumin
½ tbsp paprika
1 tsp ground coriander
1 tsp sumac
1 tsp salt
1 tsp black pepper
6 oz petite white mushrooms, sliced
2 cloves garlic, sliced
2 tbsp butter
3 tbsp flour
2 cups beef stock
1 tbsp Worcestershire sauce
1 tbsp ketchup
2 tbsp parsley, chopped, plus 8 additional full parsley stems for garnish
2-3 carrots, peeled and sliced
2-3 parsnips, peeled and sliced
6-8 baby potatoes, halved
Salt and pepper
Olive oil
I recommend making the meat patties a day ahead of time so that they can set in the refrigerator over night and marinate in the spices.
In a large bowl, add the ground lamb and the ground veal, followed by the minced onion, cumin, paprika, coriander, sumac, salt, and pepper. Mix everything together well with your hands until the onions and spices are fully incorporated and the two meats are completely blended.
Divide the meat into four portions of equal size. To do this, I form the meat into a large ball, split it equally in half, and then repeat this which each of the halves again.
Use a plate or some other flat surface to press the four meat balls into flat disks. Flatten them as much as possible without losing the integrity of the shape, about ½ to ¾ inch in height. Place the four disks on a plate with wax paper between them, wrap the plate in plastic wrap, and place it on the refrigerator over night.
The next day, when you are ready to make the fried Tartari, remove the meat patties from the refrigerator. Allow them to rest on the counter for 20-30 minutes before frying.
Preheat the oven to 400°F. Place the potatoes, parsnips, and carrots into a bowl. Season well with salt and pepper, and add one to two tablespoons of olive oil. Toss the oil and seasoning through the vegetables to make them well coated. Arrange the vegetables in a single layer on one or two baking sheets covered in aluminum foil. Allow them to roast in the oven for 20-25 minutes, until soft and fully roasted.
While the vegetables roast, set a large frying pan over medium to high heat. Add a little olive oil to the pan, and place the meat patties onto the pan. You will likely have to fry the patties in batches. If you can only fit one patty in the pan, you may want to heat two pans and fry them simultaneously to reduce the cooking time needed. Allow the meat patties to fry for 4-6 minutes, flip them, and fry for 4-6 minutes more, until they are well browned on each side and cooked to the desired temperature. I recommend cooking to medium (140-145°F) or medium-well (150-155°F). When the patties are done, allow them to rest for 5-10 minutes before serving.
To make the gravy, melt two tablespoons of butter in a pan over medium-high heat. Once the butter is melted, add the garlic. Allow the garlic to sauté form about 30 seconds, until fragrant, and then add the mushrooms. Season the mushrooms with salt and black pepper, and toss the mushrooms through the garlic, butter, and seasoning. Allow the mushrooms to sauté for about 5 minutes, until soft.
Turn the heat down to low-medium. Add the flour to the mushrooms and stir the flour into the mushrooms until it is fully incorporated. Allow the flour to cook in the mushrooms for about two minutes, and then slowly start adding the beef broth into the mushrooms about 2-3 tablespoons at a time, whisking or stirring each time. The broth should be whisked completely into the mushroom mixture each time before adding more broth. This will slowly build a roux and then a thicker gravy. When all of the broth has been added, allow it to simmer for 3-5 minutes and fully thicken.
Add the Worcestershire sauce and the ketchup, and stir it completely into the sauce. Allow the sauce to simmer for an additional two minutes and remove from the heat.
To serve, place a meat patty in the middle of a plate and top it with some of the sauce. Arrange a portion of the potatoes, parsnips, and carrots around the meat patty. Garnish with parsley. Enjoy your Fried Tartari a la Jin!