This recipe of bengali mango cutlet is made with minced lamb is developed by Chef Anuroopa for Jaipur Modern Kitchen, Rajasthan. It's cooked using the special raw mango mustard chutney-cum-cooking paste co-created under Legacy Kitchen Series.
Ingredients:
- Bread crumbs with 2 bread slices, oven roasted and made into crumb
- 500 gms of Lamb keema (well minced lamb meat)
- ½ tsp Garam masala
- ½ tsp black cardamom powder (badi elaichi)
- ½ tsp Coriander powder
- ½ tsp cumin powder
- ½ tsp Fennel powder
- 1 Medium onion, finely chopped
- 2 Green chillies, finely chopped
- 1 tsp Coriander leaves
- Salt, to taste
- 6-7 Eggs, whisked
- 300 gms Ghee
- 100 gms Pototoes, boiled and mashed
- Take a big bowl and combine the minced lamb, mashed potatoes, onions, spices, green chilli, coriander powder, and season with salt
- Set aside for 40-45 mins
- Divide into 10 equal sized balls and flatten it into a shape of a cutlet or cylinders
- In a separate bowl, whisk eggs with salt to taste
- Set aside bread crumbs in a tray
- Take the cutlet, dip into the eggs and roll it in the bread crumbs. Repeat this process thrice for each piece
- Refrigerate for 30 mins
- Heat ghee on an iron skillet over medium heat, and fry the cutlets until golden brown
- Serve hot with aam kasundi
Photograph by Anoma Pabuwal
