Mughalai Mince Meat Cutlets in Gravy
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Mughalai Mince Meat Cutlets in Gravy calories by ingredient
Introduction
Our Dinner Parties always had to have new dishes which were not repeated except by requests.This recipe was one such often requested Party favourite and being a gravy dishwas easy to serve with hot Parathas or Naans. Our Dinner Parties always had to have new dishes which were not repeated except by requests.This recipe was one such often requested Party favourite and being a gravy dish
was easy to serve with hot Parathas or Naans.
Number of Servings: 12
Ingredients
-
FOR THE MINCE MEAT CUTLETS
500gms.Goat Mince(Lamb/Beef/Pork)
300gms. Potatoes
50gms.Ginger Root
50gms.Garlic Flakes
15-20hot Green Chillies
1small bunch Fresh Coriander(Cilantro)Leaves
2tbsps.Lemon Juice
Salt to taste
4 Jumbo Eggs
200gms.Bread Crumbs
Oil for Frying
FOR THE CURRY
200gms.Shallots
200gms.ripe Tomatoes
1 cup thick Yoghurt(Dahi)
3tsps.Red Chillie Powder
3tsps.Garam Masala Powder(any Brand)
3tbsps.Oil(any)
Salt to taste
Directions
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.