Beef Cutlet

This is one of my family recipes and a very famous one. Our gathering or festive meal is incomplete without beef cutlet.  It’s also considered as a family recipes, because while making it we all come together to roll it.  My father is considered the expert in shaping the cutlet, as all the cutlets would have even size and exact oval shape. He will make us roll it again if the shape is not right. But still I never get the shape right.   Even now the shape is not right, so, may be next time when he is around, I will ask him to make some and post it.

 
The combination for Beef cutlet with sarlas is amazing. .

Ingredient

For Keema 

Beef – 1kg (cut into small pieces)

Garam Masala – ½ tsp

Salt as per taste  

For cutlet masala

Potato -  3 boiled and smashed

Onion – 2 finely chopped

Ginger – 2” finely chopped

Garlic – 10 finely chopped

Green chillies – 6 finely chopped

Curry leave – around 10 leaves finely chopped

Garam masala – ½ tsp

Musturd seeds – ½ tsp

Salt as per taste

Oil – 2 tbsp

To fry the cutlets

Egg white – of 2 egg

Dried Bread crumbs / rusk powder - as per requirement

Oil for frying  

Method 

To make kemma  

1.      Clean the beef thoroughly atleast 3 to 4 time. Strain off excess water.

2.      Mix beef, garam masala and salt.

3.      Pressure cook it in a pressure cooker till 1 whistle, now lower the heat and cook for 10 min.

4.      Remove it from the gas and let the pressure go by itself (it takes around 10 min)

5.      Remove the excess water, and let the beef chunks cool completely.

6.      Grind it in a mixer to form kemma ( it should be dry). 

To make raw cutlets 

7.      Heat oil in a pan. When the oil heats add the mustard seeds, let it crackle.

8.      Now add onion, ginger, garlic, green chillies, curry leave and cook till onion gets transparent and starts frying.

9.      To this add the prepared keema, garam masala and salt mix well and cover.

10.  Let it cook for 5 min.

11.  Immediately remove it to a big bowl.

12.  When it is still hot enough to handle with your hand mix the mashed potato.

13.  Check for salt and mix it nicely, so that an even mixture is formed.

Note:  It’s important to mix it the potato when the keema mixture is hot, so that it mixes properly.    

14.  Take a small portion and with your palm, shape it to a flat oval shape.

Note : At this level you can store the cutlets in a tight container and leave it in a refrigerator for a week. You can use it as and when required. 

To fry Cutlet  

15.  Dip the cutlet into the egg white, drip of the excess.

16.  Roll this on the bread crumb.

17.  Now deep fry it.

 

This quantity would make around 25 cutlets