Presenting the most tempting Beef Cutlets for you. It tastes like heaven and gives your taste buds the feel of Desi food. Feel free to give your valuable suggestions related to this recipe.
½ kilogram Minced Beef (Keema)
3 Onions (finely minced)
2 Green Chillies (Hari Mirch) (de-seeded & finely chopped)
1 cup of Coconut, Dessiccated Coconut or Unsweetened Coconut (Khopra) (freshly grated) (if using dessicated coconut or unsweetened coconut - soak in ½ cup of water) (optional)
12 Mint Leaves (Podina) (chopped)
½ bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
1 Egg (Beaten)
Semolina (Sivaiyan) or Bread Crumbs (to coat)
1 (¾" cube) of Ginger Root (Adrak) (finely minced)
8 Cloves of Garlic (Lehsan) (finely minced)
Salt (to taste)
1 tsp. Cumin Seeds (Sufaid Zeera) (roasted & grounded)
1 tsp. Coriander Seeds (Saabut Dhania) (roasted & grounded)
1 tsp. Cayenne Powder
¼ tsp. Turmeric Powder (Pisi Haldi)
½ tsp. Garam Masala Powder
Black Pepper (Pisi Kaali Mirch) (freshly ground - to taste)
2 tbsp. Soy Sauce (washed well & finely chopped)
2 tbsp. Lemon Juice (Nimbu Arkh)
Cooking Oil (for shallow frying)
Mix together real well the following ingredients: beef, soya sauce, lemon juice, salt, ginger root, garlic, cumin seeds, coriander seeds, cayenne powder, turmeric powder, garam masala, onion, mint leaves, coriander/cilantro leaves, green chillies, coconut, black pepper and egg. (You can also blend them together to a coarse paste for a variation.)
Form into 16-18 cutlets that are of a diameter of around 2 inches when flattened or make them 3 inches across so get around 11-12.
Coat well with the bread crumbs or semolina.
Heat a little oil in a pan (about a tbsp per round) to a medium high and shallow fry on low for around 5-6 minutes on each side or until they are well done. (Add a little more oil if needed).