Well, just thought of inventing something out of cutlets and it was a success. Instead of having plain cutlets, I prepared this simple tomato sauce and immersed the shallow fried cutlets in the sauce. This can be said my version of Meatballs in sauce. We all loved this preparation.
This time haven't used neither breadcrumbs nor egg for making these cutlets. Just make sure there shouldn't be any water in potatoes. I had leftovers of cooked mutton and made my job a bit easier.
To prepare cutlet balls:
Bone-less Cooked Mutton - 1 cup, dry consistency
Onions - 3 nos, finely chopped
Green chilli - 2 nos, finely chopped
Ginger - ½ tbsp, finely grated
Garlic - 1 tbsp, finely grated
Potatoes - 3 nos, cut in cubes
Turmeric powder - 1 tsp
Coriander powder - 1 tbsp
Fennel powder - 1 tsp
Garam masala - 1 tbsp
Coriander leaves - handful, finely chopped
- Place the potatoes and salt cut in cubes in a microwave safe bowl and cook without adding water until the potatoes turns soft. Once cooked, mash it well.
- Heat oil in a pan. Add finely chopped onions, green chillies and sauté till it turns transparent.
- Add grated ginger and garlic and sauté till the raw smell is gone.
- Add turmeric powder, coriander powder, fennel powder, garam masala and sauté till the spices are fragrant.
- Now add the dry cooked mutton and fry for few minutes. Let the flavours infuse. Check for salt.
- Add the chopped coriander leaves and switch off the flame.
- When the mixture has cooled down, roll and shape into small balls. Refrigerate the rolled cutlet balls for 30 minutes.
- Pour oil in a pan and shallow fry the cutlet balls on all sides. Make sure not to overcrowd the pan.
To prepare Tomato Sauce:
Egg Tomatoes - 3 nos, blanch the tomatoes
Onion - 1 no, finely chopped
Garlic - 2 nos, finely chopped
Cumin powder - ½ tbsp
Sugar - 1 tsp
- To blanch the tomatoes, slit the tomatoes on the base. Boil water in a sauce pan and place the tomatoes.Take it out after 2 minutes when the skin would be able to pull apart. Blend the skinless tomatoes into a fine paste.
- Heat oil in a pan. Add finely chopped garlic and sauté till the raw smell is gone.
- Add chopped onion and sauté till it turns transparent.
- Add tomato purée salt, sugar and cumin powder. Cover with a lid and let it reduce to pouring consistency.
- Place the shallow fried cutlet balls in the tomato sauce and keep it in flame for 5 minutes.
- Switch off the flame and garnish with chopped coriander leaves.