Keralan beef cutlets

Keralan Beef Cutlets 02
Serves 4

INGREDIENTS

For the masala:

  • 3 cloves
  • 2 green cardamom pods
  • ¼ inch piece of cinnamon stick
  • 5 black peppercorns
  • 1 tej patta (Indian bay leaf – or use a European bay leaf)
  • 1 whole star anise
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds

For the cutlets:

  • 1 tbsp coconut oil
  • 2 red onions, finely chopped
  • 25g ginger root, peeled and finely chopped
  • 3-4 green chillies
  • 2 stalks fresh curry leaves, washed and dried
  • 1kg minced beef shoulder
  • salt, to taste
  • 2 medium potatoes, boiled and mashed
  • a small bunch of fresh coriander, leaves only, finely chopped

To coat and cook:

  • 2 medium eggs, beaten
  • 150g fine breadcrumbs
  • coconut oil, for shallow-frying

METHOD 

For the masala, dry-roast all the spices in a heavy-bottomed pan set over medium heat for 2 minutes. Cool, then grind to a fine powder in a pestle and mortar or electric spice grinder and set aside.

For the cutlets, heat a little coconut oil in a large frying pan over medium heat, add the onions, ginger, green chillies and curry leaves, and sauté until the onion is translucent. Add the minced meat, sauté well, then add the ground masala and salt to taste.

Add the mashed potato, sauté for 3-4 minutes, them remove the pan from the heat and finish with the coriander leaves. Set aside to cool.

Form the cooled mixture into evenly-sized dumplings and flatten each one into a round disc between your palms. Dip the cutlets into the beaten eggs, then coat with the breadcrumbs.

Heat oil for shallow-frying in a large frying pan over medium heat. Add the cutlets and fry until golden-brown and heated through.

Drain on kitchen paper, garnish with chopped red onion, slices of lime and serve.

Recipe courtesy of Kanthi Thamma, head chef and co-owner of the Curry Leaf Cafe 

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