Mughalai Mince Meat Cutlets in Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
FOR THE MINCE MEAT CUTLETS500gms.Goat Mince(Lamb/Beef/Pork)300gms. Potatoes50gms.Ginger Root50gms.Garlic Flakes15-20hot Green Chillies1small bunch Fresh Coriander(Cilantro)Leaves2tbsps.Lemon JuiceSalt to taste4 Jumbo Eggs200gms.Bread CrumbsOil for FryingFOR THE CURRY200gms.Shallots200gms.ripe Tomatoes1 cup thick Yoghurt(Dahi)3tsps.Red Chillie Powder3tsps.Garam Masala Powder(any Brand)3tbsps.Oil(any)Salt to taste
PREPARATION
Grind Ginger-Garlic together to a fine paste.Boil,peel and mash Potatoes.Wash Mince clean and squeeze gently to remove all the Water.Chop Shallots,Green Chillies and fresh Coriander Leaves fine. Puree the Tomatoes and
blend with the Yoghurt till smooth.Beat the Eggs till frothy and well mixed.Keep Bread Crumbs handy.
Mix the Mince, Mashed Potatoes,Ginger-Garlic Paste,finely chopped Green Chillies, chopped Coriander Leaves,Salt to taste and the Lemon Juice well together.Form into round Cutlets in the size and shape desired.
Dip in beaten Egg and coat with Bread Crumbs.
METHOD
Heat Oil in a non-stick frying pan. Shallow fry the Cutlets till crisp and brown and drain on paper towels.Repeat till all the Cutlets have been fried.
Heat 3tbsps.Oil in a non-stick wok.Fry the finely chopped Shallots till crisp and brown.Add Tomato Puree and blended Yoghurt and fry till Oil shows at the edges.Add Red Chillie Powder,Garam Masala Powder and just sufficient Salt for the Curry and saute for 2-3 minutes more.Remove from fire and set aside till needed..
In a baking Dish pour in half the Shallot-Yoghurt-Tomato Mix.Arrange the fried Cutlets on it.Pour the remaining Gravy on top.Cover the baking dish with Foil.
Bake in a pre-heated Oven for 20-25 minutes at 180 degrees Celsius.Serve hot with Naans or Parathas.
Number of Servings: 12
Recipe submitted by SparkPeople user KOMAL53.
Grind Ginger-Garlic together to a fine paste.Boil,peel and mash Potatoes.Wash Mince clean and squeeze gently to remove all the Water.Chop Shallots,Green Chillies and fresh Coriander Leaves fine. Puree the Tomatoes and
blend with the Yoghurt till smooth.Beat the Eggs till frothy and well mixed.Keep Bread Crumbs handy.
Mix the Mince, Mashed Potatoes,Ginger-Garlic Paste,finely chopped Green Chillies, chopped Coriander Leaves,Salt to taste and the Lemon Juice well together.Form into round Cutlets in the size and shape desired.
Dip in beaten Egg and coat with Bread Crumbs.
METHOD
Heat Oil in a non-stick frying pan. Shallow fry the Cutlets till crisp and brown and drain on paper towels.Repeat till all the Cutlets have been fried.
Heat 3tbsps.Oil in a non-stick wok.Fry the finely chopped Shallots till crisp and brown.Add Tomato Puree and blended Yoghurt and fry till Oil shows at the edges.Add Red Chillie Powder,Garam Masala Powder and just sufficient Salt for the Curry and saute for 2-3 minutes more.Remove from fire and set aside till needed..
In a baking Dish pour in half the Shallot-Yoghurt-Tomato Mix.Arrange the fried Cutlets on it.Pour the remaining Gravy on top.Cover the baking dish with Foil.
Bake in a pre-heated Oven for 20-25 minutes at 180 degrees Celsius.Serve hot with Naans or Parathas.
Number of Servings: 12
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 286.8
- Total Fat: 21.0 g
- Cholesterol: 124.2 mg
- Sodium: 147.3 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 1.3 g
- Protein: 12.3 g
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