Mutton Cutlets With Tomato Gravy | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

Chef Kayzad shares his recipe to make delicious Parsi style mutton cutlets in a simple and flavourful tomato gravy.

MUTTON CUTLETS WITH TOMATO GRAVY

Ingredients

250 grams mutton mince
1 teaspoon red chilli powder
14 teaspoon turmeric powder
1½ teaspoons coriander powder
½ teaspoon cumin powder
Salt to taste
1 tablespoon ginger-garlic paste
1-2 green chillies, finely chopped
1 tablespoon chopped fresh coriander leaves + for garnishing
2 tablespoons browned onions + for garnishing
2 medium potatoes, boiled and peeled
½ cup semolina
1-1½ tablespoons oil
2 eggs
Tomato gravy
2 medium tomatoes
1 tablespoon oil
1 medium onion, finely chopped
1-2 green chillies, finely chopped
1 teaspoon ginger-garlic paste
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon coriander powder
¼ teaspoon cumin powder
¼ teaspoon cinnamon powder
3-4 tablespoons tomato puree
Salt to taste
1 teaspoon castor sugar
Browned onions for garnishing

Method

1. Take mutton mince in a bowl. Add chilli powder, turmeric powder, coriander powder, cumin powder, salt, ginger-garlic paste, green chillies, coriander leaves, browned onions and crushed boiled potatoes and mix well. Set aside to marinate for 30 minutes.
2. To prepare tomato gravy, heat oil in a deep non-stick pan. Add onion and sauté for 30 seconds. Add green chillies and sauté till onion for 3-4 minutes or till it turns translucent.
3. Roughly chop tomatoes.
4. Add ginger-garlic paste to tomato mixture and sauté for 1 minute. Add chopped tomatoes and mix.
5. Add chilli powder, turmeric powder, coriander powder, cumin powder and cinnamon powder, mix and cook for 1 minute.
6. Add ¾ cup water, tomato puree and mix. Add salt, mix and cook on low heat for 15 minutes. Add castor sugar, mix and cook for 15-20 minutes.
7. Remove the pan from heat and blend using an electric hand-blender to make a smooth mixture. Strain the mixture in another bowl.
8. Take semolina on a plate. Add salt and mix.
9. Divide the marinated mutton mixture into equal portions, shape into cutlets and coat with semolina mixture.
10. Break eggs in another bowl. Add salt and beat. Add 1-2 tablespoons water and beat well.
11. Heat oil in a non-stick pan.
12. Dip prepared cutlets in beaten eggs, place in the hot oil, swirl, cover and cook for 4-5 minutes. Flip the cutlets and cook for 2-3 minutes. Drain on absorbent paper.
13. Take tomato gravy in a serving bowl and garnish with some browned onions.
14. Garnish mutton cutlets with coriander leaves and serve hot with tomato gravy.


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