Mutton Tikia Masala

by | Mar 29, 2016 | Main Course


Why is Kolkata called the city of Joy ? Well, you may have your own reasons, but i’d like to think it’s because of the amazing food that the city hosts…Kolkata is a paradise for all food lovers. From Royal’s Chaap to the Biryani at Arsalan… Every dish has a distinct flavor and a Mughlai touch. An aroma that you will fall for the moment you walk into these food joints.

Rahmania is one such joint where they serve an awesome dish – Mutton Tikia masala. Its a dish made with minced meat formed into patties and shallow fried served with a spicy onion based gravy. Along with this other gravies like Chicken Tikia Masala, Chicken Chaap, Mutton Chaap etc. are also very popular.

I used to relish these delicacies when I was working in Kolkata. As I moved out and landed up in a different place I began craving for such gravies from time to time. Finally I managed to get the brilliant flavors at home and am really happy to share this with you all. Give it a try and I hope you will love it… And if by chance you get to visit Kolkata or you stay in Kolkata do give this delicacy a try… But a better suggestion… Try it at home… Its much healthier.

Prep Time:20 minutes
Cook time:30 minutes
Serves : 6, Level : Medium

INGREDIENTS

500 grams Minced Mutton

1 Cup Onion paste

6 Tbsp Ginger Garlic paste

1 Tsp Black Pepper powder

2 Tsp Red Chilli powder

1 Tsp Garam Masala powder

6 Tbsp Roasted Gramflour (Sattu)

2 Large Eggs

3 Green Chillies

2 Dry Red Chillies

1 Bay Leaf

2 Green Cardamom (ground)

1″ Cinnamon Stick

Vegetable Shortening (for shallow frying)

3 Tbsp Vegetable Shortening (Dalda) (for gravy)

7-8 Tbsp Mustard Oil (for gravy)

2 Tbsp Kewra Water

2 Tbsp Rose Water (Optional)

Salt to Taste

Chef’s Tip: (i) If you have Biryani Masala, you can add 1 Tbsp to the tikia to further enhance the taste.
(ii) If you do not have vegetable shortening, you can use clarified butter (Ghee) instead.

Thukpa


METHOD

For the Tikia

1. Boil the minced mutton with salt and 1 Cup water till soft. If your mutton mince is already very soft, you may skip this step. I used Al Kabeer’s minced mutton which was very soft and hence did not need any boiling.

2. Take the minced mutton in a large bowl and press it with your palm to drain off the excess water.

3. Add 3 Tbsp Onion paste, 4 Tbsp Ginger-Garlic paste, 1 Tsp Red Chilli powder, 1 Tsp Garam Masala powder, 4 Tbsp Roasted Gramflour, 3 Green Chillies, ground Cardamom Seeds and Salt. Mix well. Skip the Salt or add only a little if you’ve previously boiled the minced meat with Salt.

4. Add 1 large Egg and mix everyting well.

5. I usually leave this mixture for 30 mins – 1 hr in the refrigerator. This helps the mutton mince to soak the flavors well.

6. Take it out from the refrigerator and drain out any excess liquid. Now make round patties (tikias) with your hands.

7. Lightly beat 1 large Egg in a bowl. Heat Vegetable Shortening in a flat pan for shallow frying.

8. Now, coat the patties with the beaten egg and place them in the flat pan one by one. Do not place one on top of the other. I fried 6 patties in 3 batches (2 per batch) as my pan was small.

8. Shallow fry the patties in low flame, covering with a lid, till they are fully cooked and turn deep brown in color. Do not stir too much else the patties might break.


For the Gravy

1. Heat 3 Tbsp Vegetable Shortening in a pan. Then add 7-8 Tbsp Mustard Oil. Once the oil is hot, add 2 Dry Red Chilli, 1 Bay Leaf, 1″ Cinnamon Stick.

2. When it starts to crackle, add the remaining Onion Paste and 2 Tbsp Ginger Garlic Paste and cook till the raw smell is gone and the paste begins to leave oil from the sides.

3. Then add 2 Tbsp Roasted Gramflour (Sattu), 1 Tsp Black Pepper Powder, 1 Tsp Red Chilli Powder and Salt and mix well.

4. Add 2 Tbsp Kewra water, 2 Tbsp Rose Water (Optional) and stir. Add 1 cup water and mix well.

5. Cover and Cook on medium flame for about 10-15 minutes or till you have a nice semi-thick gravy.

6. Once done, place the patties in the gravy and garnish with coriander leaves, onion or mint leaves and serve.

Chef’s Tip: (i) If the mutton mince mixture is too moist, your patties might break while frying, so ensure you squeeze out excess water before making the patties.

(ii) While frying the patties, lift them intermittently with a flat spatula to prevent them from sticking to the base of the pan. When one side is done, turn them around gently to fry the other side.

[%%LINKS%%]