Here’s a classic recipe, probably left over from the day of the Raj. I remember this to be one of the favorites of the Army Officers Mess cooks, whenever asked to cook ‘continental’. It’s probably still served on ‘special’ days.
You’ll need:
- 3 Minced Mutton
- 1/2 Cup tomatoes, chopped
- 1/2 Cup onions, finely chopped
- 1 tsp ginger paste
- 1 tsp green chilli paste
- 3 sticks cinnamon
- 5 cloves
- 1/2 tsp freshly ground black pepper
- 1/4 cup milk
- 5 hard boiled eggs
- 1 tbsp all purpose flour
- Breadcrumbs
- Oil
Method:
- Boil the mincemeat with salt and vinegar.
- Grind the onions, ginger paste, green chilli paste, cinnamon and cloves.
- Heat 2 tablespoons of oil in a frying pan and add the ground masala from step 2, ground pepper and tomatoes.
- When the water has evaporated, add the meat and stir over a low flame.
- Sprinkle flour and salt. Stir well.
- Add the milk and cook till the meat is the right consistency to be rolled into balls. Remove from fire.
- Make 10 even sized balls and shape each into a cup.
- Roll eggs in flour and cover with meat mixture.
- Dip in beaten egg and roll in breadcrumbs.
- Deep fry in a wok or use a deep fat fryer if you have one.
Serve with fried potatoes (boil potatoes, thickly slice, shallow fry till each side has a brown crust, sprinkle with ground pepper and salt)
- Sid
