Angrezi Cutlet

What is unique about Angrezi Cutlet?

Excellent and rare starter developed in-home kitchen in India, combing traditional and contemporary ingredients with a very lovely taste.  

Cutlet is a very famous and popular Indian recipe made from potato, this is just a look alike, and made of bread and minced lamb

Angrezi in Indian refer to English, this recipe dates back to the English regime in India, when bread was introduced and used in home kitchen for innovation, and outcome obviously is this unique recipe of Angrezi Cutlet

Goes well with itself or with a bit of chili sauce. 

Ingredients for Angrezi Cutlet

Minced Meat (kheema) – 250 gms
Turmeric – 1/2 teaspoon
Salt to taste
Chilli Powder – 1/2 teaspoon

Black pepper powder- 1 teaspoon
Vinegar – 1-2 tablespoons
Mint leaves – 8-10 finely chopped
Bread slices – 3-4 slices with corners removed and cut into small pieces
Tomato sauce / Tomato ketchup – 2 teaspoons

Breadcrumbs – 1 cup
Oil – 2 cups ( for frying )

Method for Angrezi Cutlet

In a medium-sized pan, heat 2 tablespoons of oil and add the washed minced meat.


To the minced meat add the turmeric, ginger garlic paste, salt, and chili powder by cooking at low flame for 15-20 minutes

As the raw meat starts to cook it will start to leave off the water
Continue cooking till the meat is 3/4th cooked and until the point when the water from the meat has evaporated leaving the meat moist but not dry 


Switch off the flame and leave the cooked meat to cool for a while

 
Transfer the cooked meat into a large plate


Add the black pepper powder, vinegar, tomato ketchup, and bread slices and knead this mixture.


Check for the salt and add according


Transfer this mixture into a blender jar and blend


To the blended meat add the chopped mint leave and mix 


Use this mixture to make medium-sized oval-shaped cutlets 


For making the cutlets pinch out small portions of the meat and roll them into oval-shaped cutlets between the greased palms of your hands 


Roll the cutlets into breadcrumbs to coat them uniformly before frying the cutlets, heat oil in a kadhai or deep pan and fry the cutlets one or two at a time on medium flame 


Serve these lip-smacking Angrezi Cutlets starters with tomato ketchup or just by themselves

Spread the love
0 0 votes
Article Rating

Leave a Reply

0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x