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Thursday, January 31, 2013

Bengali Style Mutton Braised Cutlet

IMG_9437Close to where I grew up there was this small café called Ashoka Restaurant in Behala Kolkata. They made the best cutlets ever with Goat chops. Braised cutlet is a remnant of British colonial era. The food the British got into Kolkata during the time it was the colonial capital of India slowly morphed its name and is generally called “Breast Cutlet” today. “Whats in a name” so call it whatever you like, it still tastes amazing.

Ingredients

  1. 8 pieces mutton chops
  2. 8 – 10 cloves garlic
  3. 4 – 5 green chilies
  4. 1 small onion
  5. Juice of one lime
  6. 1tsp. Bengali garam masala powder
  7. 1tsp. black pepper powder
  8. 2 eggs
  9. Salt
  10. Breadcrumb
  11. Oil for deep frying
  12. 1tsp. black salt (kala namak)
  13. Salad of your choice for serving

Procedure

If you are buying the chops from local butcher ask them to flatten them with the sides of their heavy knife. Else you can buy a meat tenderizer and flatten the chops. Wash them thoroughly and pat dry.

IMG_3946

In a grinder take onion, cloves, green chilies and coarsely grind them for a second or two. Transfer the ground spices in a bowl and add lime juice, black pepper powder, garam masala powder and salt to it. Mix it well.

Take a wide tray and arrange the chops in a single layer. Rub the spice mixture on both sides of the chops. Let them rest in a refrigerator for 5-6 hrs.

Now take the chops and shake off the excess marinade (reserve the marinade for later use). In a pressure cooker cook the chops on high heat till the first whistle. Allow the steam to settle down before you open the cooker.

Take the chops out with a slotted spoon and allow them to cool down to room temperature. You can now scrape off any extra meat attached to the bone with a knife. This will allow the bone to stick out of the cutlet.

Break two eggs in a bowl and beat them with a pinch of salt. Add half of the beaten egg to the reserved marinade and again slather this mixture to the both sides of the boiled chops. Keep the chops in the refrigerator for half an hour, so that the spices will get stick to the chops and you can taste them in every bite.

Spread enough bread crumb in a plate and roll the chops. If you want you can give them a double coating. To do so you need to dip the coated chops in the beaten egg and then cover with crumbs once more.

In a wok or kadai heat enough oil for deep frying till it smokes. Now bring down the temperature to medium and gently slide in the chops one at a time. Fry till both sides turn brown and crispy. It won’t take more than 2-3 minutes. Remove with a slotted spoon and drain them on a paper towel.

Sprinkle black salt and serve with salad and mustard sauce.

5 comments:

Sumit Chakrabarti said...

I am from Kolkata too. Being far away from homeland I remember the taste. As those food are not available heer I had to make my own to quench my thirst. There is a secret that you missed in the ingredients. When you coated the meat you must use a batter of little corn flower, egg beaten, chopped green chilli, cilantro and most important a pinch of Azinamato ( this is the secret ingredient). Then dip it again in egg batter or arrow root and then toss on breadcrumbs. I know it as we had a shop in kolkata.

It's sad that most people are unaware to cook well. All junk cooks in US. No skills at all.

Vivekananda Baksi said...

I also grew up in Behala and Ashoka Resturant was also our popular hang out spot. Matine show in Ashoka cinema , followed by
Veg chop. Fish fry & a cup of tea. Unforgettable experience.

Niladri Bhowmik said...

Thanks for all the recipes! I am making the mutton cutlet. I am just wondering how much water we add in the pressure cooker?

Somtapa Brahmachari said...

@Niladri, add one fourth cup just to initiate... The mutton itself will release enough water later...

Niladri Bhowmik said...

Thank you so much! I made it and it was awesome!

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