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Thursday, April 18, 2013

Keema Cutlet

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In Kolkata just around movie theatres there are these small restaurants/café’s which serve tea and various kinds of chops and cutlets. I think they are remnant of the British era. People flock to these cafés to have evening snacks after watching some bollywood flick. However, I cannot imagine having another dinner post this heavy snack. So for us now, I make this as dinner. We have it along with some great artisan bread and olive oil. Global food at its best.

Ingredients

  • 1lb. mutton keema (minced meat)
  • 1 medium sized onion finely chopped
  • 10 cloves of garlic finely minced
  • 1tsp. chopped ginger
  • 5 – 6 green chilies finely chopped
  • Handful o finely chopped cilantro
  • 1tsp. Bengali garam masala powder
  • 1isp. freshly ground black pepper
  • 3 tbsp. dry roasted besan ( Chickpea flour)
  • 1 cup bread crumbs
  • 2 eggs
  • Salt
  • Refined vegetable oil for frying

Procedure

In a pan boil mutton keema with salt and 1/2tsp. garam masala powder. Cook it covered on medium flame till they are soft and all the moisture released from the meat is dried up.

Bring it to the room temperature.

Add chopped ingredients, all dry spices and roasted besan. break one egg and add into it. Mix well.

Start making the cutlets by giving them a oval shape.

Heat enough oil for deep frying. Beat one egg in a dish. Dip each cutlet in the egg wash and roll them in bread crumbs. Deep fry till golden brown.

I served with some bread and salad for our dinner. 

2 comments:

Surajit Bhattacharjee said...

I am trying this today :). Will post results

Surajit Bhattacharjee said...

Overall it turned out quite well. Had to add some extra besan to make the mixture stick together. Fried a second batch after adding ketchup to the mixture and that turned out very well too. Will try a few more recipes from this site. Thank you very much!

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