Tuesday, November 24, 2009

Mutton Cutlet

Mutton mince - 1\2 kg (washed and strained )
Onion - 2 (big,finely chopped into cubes)
Potato - 1 big(cooked and mashed)
Green chilly - 5(slit,remove seeds and chop finely)
Curry leaves - finely chopped
Ginger - 1 inch (finely chopped)
Garlic - 8 pearls (finely chopped)
Cardamom - 4 (finely powdered)
Corriander leaves - 1 small cup (finely chopped)
Turmeric powder - 1\2 tsp
Egg - 1(only white)

Cooking Method
Pressure cook the mince with salt for 2 steams and allow it to dry on slow flame.
Heat oil in a kadai,add chopped onions,curry leaves,cardamom powder and fry on slow flame.
When the onions are translucent add the chopped ginger,garlic and fry for a minute.
Add the chopped chilly,corriander,turmeric powder and fry.
Remove and keep aside in a bowl.
Add the cooked mince,mashed potato to the bowl and mix it well.
Keep the egg white in a small bowl.
Make medium sized balls of the mix and then slightly flatten it.
Heat oil in a frying pan,dip the flattened cutlets in the egg white and place it on the pan.
Shallow fry on slow flame,turning the cutlets so that it is fried on both sides.

It can be served as a starter as well as a side dish along with rice.

Cooking time - 30 minutes
Serves - 6

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