Ingredients for the Cutlets (6-8  cutlets)

 

300 g Boneless mince lamb

1 med. sized onion finely chopped

2 tsp. Ginger garlic paste

2  green chillies finely chopped

½ tsp. Chilli powder (or to taste)

¼ tsp. Turmeric powder

½  tsp. cumin seed powder

¼ tsp. Garam masala (optional)

Salt to taste

1 med. boiled potato mashed

3 tsp. lemon juice

2 tbsp. coriander finely chopped

2 eggs white beaten stiff

2 eggs yolk

Bread crumbs for rolling the cutlets

Oil for shallow frying

Ingredients for Tomato Gravy (for 6-8 cutlets)

3 cups of water

2 to 3” piece of cinnamon

5 cloves

5 cardamoms

5 pepper corn

1 big beetroot (optional)

1 big onion peeled

4-6 big ripe red tomatoes cut into half

2 tbsp. Oil

1 tsp. ginger garlic paste

1 tsp. chilli powder

½ tsp turmeric powder

½ tsp Cumin powder

¼ tsp garam masala powder

1 tbsp. Worcestershire sauce (optional)

1 tbsp. vinegar (to taste- depending on the sourness of tomatoes)

2 tbsp. sugar or Jaggery grated

1 tbsp. corn flour mixed in 3 tbsp.cold water

Salt to taste

One pinch of garam masala for garnish.

Method for Gos Cutlets

1. Wash and marinade the minced lamb and apply 2 tsp. Lemon juice and salt, ginger garlic paste and keep it aside for 15 mins.
2. In a pan take 1 tsp. oil and put in chopped onion and sauté till translucent.
3. Add green chillies, chilli powder, turmeric powder, cumin seed powder, garam masala powder, salt to taste.
4. Add minced lamb to this mixture, stir and remove from fire.
5. To the mashed potato, add coriander and lemon juice
6. Now mix together, minced lamb and potato mixture
7. Divide the above mixture into small balls and pat it into the desired shape of cutlets
8. Coat with breadcrumbs.
9. Beat egg whites till stiff, add egg yolks and beat lightly.
10. Dip the cutlets in beaten egg and shallow fry in hot oil on medium flame.
11. When fried on both the sides, remove the cutlets and drain them on kitchen napkin
12. Serve with Tomato Gravy.

Method for Tomato Gravy

 

 

1. In a pan put in 3 cups of water and add cinnamon, cloves, cardamoms and pepper. Bring water to boil.
2.  Scrub, clean and wash beetroot well and put four cuts keeping the bottom intact.
3. Peel onion and cut it into four keeping the end intact add tomatoes, onion and beetroot.  Cover and cook till tomatoes become soft.
4. Discard Beetroot and whole garam masala.
5. Reserve the water.
6. Remove skins from the tomatoes and puree with onion in a mixie.
7. Heat 2 tabsp. oil in a pan add ginger garlic paste and sauté.
8. Add  chilli powder, turmeric powder,  garam masala powder, and cummin powder sauté the masala.
9. Add tomato pulp, reserved water, Worcestershire sauce, vinegar, sugar/jiggery, salt. Stir well and  bring to a nice boil.
10. Add corn flour mix and stir for 3 to 5 mins.
11. Adjust salt/sugar/vinegar for sweet and sour taste.
12. Sprinkle little garam masala on top.

Serve hot with Gos na  Cutlets.

Thrity Tantra

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