Ingredients:
Minced mutton, of leg, shank and shoulder mixed with
some fatty
pieces: 1 kg
Pure ghee: 1 kg
Ginger powder: 1 ts
Aniseed powder: 1 ts
Salt: 1 ts
Garam masala: 1 ts
Curd: 1 ts
Asafoetida solution: 1 ts
Mustard oil: 1/2 cup
Cloves: 3
Cumin seeds: 1 ts
Curd: 1/2 kg
Asafoetida: A pinch
Ginger powder: 1 ts
Aniseed powder: 2 ts
Garam masala: 1 ts
Caraway seeds: 1/2 ts
Crushed seeds of 5 green cardamoms
Black pepper powder: 1 ts
Black cardamom powder: 1 ts
Cinnamon powder: 1/2 ts
Pure ghee: 1 tb
Salt: 1 ts or according to taste
Sugar: 1/2 ts
The Steps:
Pre - Preparation :
1) In a basin mix well, by hand, the first
ingredients.
2) Then with a wooden pestle and a stone mortar,
pound it into
a fine homogenous mass.
3) If the mortar is not big enough, pound small
portions at a time,
and then mix and pound the whole together.
4) Often the meat with condiments is pounded on a
flat stone by
means of a wooden mallet.
5) This turns it into a fine putty like mass.
6) Now divide this mince into 4 - 8 portions,
according to the
desired size of cutlet slices.
7) With oiled hands mould each portion into a
compact cylindrical
shaped sausage of about 1.5'' to 2'' diameter, and
put these aside
in a plate.
8) In a bowl of about a litre capacity, mix and
churn together,
with a churning stick, the 1/2 kg of curd, 1 cup of
milk, 1 ts ginger
powder, 2 ts aniseed powder, 1 ts salt and 1/2 ts
sugar, and put aside
Preparation :
1) Pour 2 cups of water in a steel or tinned copper
or brass
saucepan of about 2 litres capacity and bring to a
boil on a stove.
2) Gently put the prepared minced meat cylindrical
pieces, one by
one, and side by side in the pan, and allow these to
boil for about
15 mins, till they turn stiff and get somewhat
cooked.
3) Remove the pan from the heat, and take out the
pieces by a
perforated ladle and keep to cool in a plate.
4) Keep the soup in a separate bowl to cool down.
5) Cut the cooled cylindrical pieces, into 1/2, Add
the soup to the
curd mixture and mix well with a steel ladle.
6) After wiping the inside of the pan, pour into it
the mustard
oil and heat on a medium flame.
7) When froth disappears and oil begins to smoke a
little, remove
the pan from the fire for a few minutes to let the
oil cool a bit.
8) Add cloves, cumin seeds and a pinch of
asafoetida powder.
9) Stir, add the curd and soup mixture, and resume
heating the pan,
while stirring the contents constantly, so that the
curd does not
crack and separate.
10) After boiling for a few minutes, the contents
blend into a
homogenous gravy.
11) Add the minced meat slices to the boiling gravy,
to get cooked
for 10 mins on low heat.
12) Shake the pan, or stir gently with a steel or
wooden ladle,
now and then.
13) Now let simmer for half an hour or so till the
gravy thickens
and the oil begins to separate.
14) Add the garam masala, caraway seeds, crushed
green cardamom
seeds, powdered black pepper, black cardamom and
cinnamon, along
with the ghee.
15) Mix with the ladle, or by holding the rim of the
pan with a
cloth and shaking it gently.
16) The cutlets are ready for serving.
17) In case the dish is not to be served
immediately, then add the
last few ingredients just before serving when the
pan is reheated
on a medium flame.
Calories: 12193.