Mutton Cutlet

A mutton cutlet from Indian Coffee House with your choice of eggs is a must-try dish. It simply compliments your eggs, or rather goes with simple buttered toast and a strong cup of freshly brewed Kaapi. Mine is no attempt of the restaurant version, but my thoughts are rested at Indian Coffee House for the moment...

Ingredients:
Mutton (you could use beef mince too) - 1/2kg
Pepper - 1/2tsp
Salt - to taste
Potatoes - 1/4kg
Big Onion - 1, finely chopped
Green Chillies - 4, finely chopped
Minced Ginger - 1tsp
Cloves - 4
Cinnamon - 1
Cardamom - 1
Aniseeds - 1tsp
Poppy seeds - 1tsp
Garlic - 8
Egg - 1
Bread crumbs - 1cup
Oil - 1cup

Cook the meat pieces with salt and pepper and then mince. Pressure cook the potatoes. Peel and mash them well. Grind all the ingredients from cloves to garlic into a smooth paste. In a frying pan, heat 2tbs oil and saute the onion, chillies and ginger. Add the ground paste and fry till the oil separates from the spices. Switch off the flame, then add the minced meat and mashed potatoes. Knead this into a smooth dough and shape into cutlets. Beat the egg. Dip each cutlet in the egg and roll over breadcrumbs. Deep frying hot oil until golden brown.

Mutton Masala with Mint 'n' White Radish Chutney~ The Punjabi Way!

One of the shows I saw on TLC, by Madhur Jaffrey, this specific episode was on Punjabi Cuisine. She had demonstrated authentic Punjabi style lamb chops. I have substituted lamb chops for regular mutton pieces and tweaked the recipe a bit....but the end result is fantatisco!

Ingredients:

Mutton chops/ pieces - 1kg

Ginger - 3tbs finely chopped

Garlic - 6-8pods chopped

Tomato - 1 roughly chopped

Onion - 2medium finely chopped

Cayenne Powder - 1 heaped tbs

Yoghurt - 300ml

Punjabi Garam Masala - 3-4tsps

Roasted Cumin Powder - 1tsp

Lemon Juice - 3tbs

Freshly chopped coriander leaves

Into a large pan, pour some oil and put in the onions, saute for a minute, then add the tomatoes. Saute the tomatoes for about 3minutes, add in the yoghurt, cayenne powder, salt, ginger garlic paste and the mutton pieces. Mix and bring the curry to a gentle boil. Lower the heat, cover and cook the mutton for about 45 minutes and the mutton is almost tender. Then add the roasted cumin seeds and simmer for 15minutes till the mutton is tender and the curry thickens to a sauce. Then add the garam masala and lemon juice, stir well. Add in the chopped coriander. Serve hot.

To make the Punjabi Garam Masala

The spice combinations in garam masala vary in different parts of India: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps black peppercorns, 2 black cardamom seeds, 2 inch cinnamon stick, 4-5 cloves, 1/6 nutmeg. Put the coriander and the cumin into a cast-iron frying-pan over a medium heat. Stir until lightly roasted. Allow to cool. Grind with the remaining ingredients in a clean coffee grinder and store in a tightly lidded jar.

Mint and White Radish Chutney

Ingredients:
Mint leaves - 2cups
White Radish - 1 chopped (which is about 270gms)
Green chilly - 1-2 chopped
Onion - 1 chopped
Lemon Juice - 2tbs
Salt to taste


Combine all the ingredients into a blender and add water as needed