Home Non VegetarianMutton Meat Cutlets in Tomato Gravy

Meat Cutlets in Tomato Gravy

0 comment
Published under: Mutton

For Cutlets:
Mutton – 1/2 kg, minced
Onion – 1 medium, minced with meat or chopped very fine
Turmeric Powder – 3/4 tsp
Green Chillies – 2 to 4, finely chopped
Fresh Coriander – 2 tblsp, finely chopped
Bread – 3 slices
Worcestershire Sauce – 2 tblsp
Fresh Mint – 8 leaves, chopped
Salt – 1 tsp
Eggs – 2
Dried Breadcrumbs – 3/4 cup
Vegetable Oil for frying

Grind to a paste:
Garlic – 6 cloves
Fresh Ginger Root – 1 inch piece

For Tomato Gravy:
Red Tomatoes – 1/2 kg, ripe
Cinnamon Stick – 1 1/2 inch piece
Green Chilli – 1
Fresh Mint – 8 to 10 leaves
Cloves – 2
Onion – 1, finely sliced
Vinegar – 1 tblsp
Sugar to taste
Salt – 1 tsp
Vegetable Oil – 2 tblsp

Grind to a paste:
Cumin Seeds – 1/2 tsp
Garlic – 4 cloves
Dried Red Chilli – 1

To make the Cutlets:
1. Soak bread in water for 10 minutes. Remove and squeeze dry. Add to minced meat.
2. Add all other ingredients except eggs, breadcrumbs and oil to minced meat.
3. Mix well, cover and leave to marinate for 1 hour.
4. Divide minced meat mixture into 12 equal portions and shape into cutlets.
5. Spread breadcrumbs in a plate or other flat surface and press each cutlet in it till all sides are coated.
6. Separate eggs and beat egg whites till frothy. Add yolks and blend well.
7. In a frying pan, pour oil and heat to medium hot.
8. Dip each cutlet in beaten eggs and fry till golden brown, on both sides, turning once.

To make the Tomato Gravy:
1. Cut tomatoes in half and cook in 1 tblsp water with cinnamon stick, whole green chilli, mint and cloves till tomatoes are very soft.
2. Remove cinnamon stick, chilli and cloves and mash tomatoes through a sieve to get tomato juice. Discard pulp.
3. In the oil fry onion till golden brown. Remove excess oil.
4. Add ground masala paste and cook for 5 minutes adding 1 tblsp of water at a time if masala sticks to the bottom of pan.
5. Add tomato juice, vinegar, sugar and salt and cook till sauce has thickened.
6. Add cutlets to tomato gravy and cook on low heat till cutlets have absorbed as much gravy as possible. Turn cutlets once.
7. Place cutlets with gravy in large platter and serve with boiled green peas and potato chips or mashed potato.

Leave a Comment

Editors' Picks