For the mince:—Clean, wash and mince the meat. Heat
For the filling:—Heat the ghee lightly and fry finely-chopped onions. Add the finely-sliced green chillies, sliced blanched almonds, sultanas, salt, red pepper, garam masala and the finely-chopped coriander leaves or parsley. Remove from the heat and cool.
For the cutlets:—Grind the mince, ginger, and the green chillies. Add garam masala, tomato puree, lime juice, coriander leaves or parsley and the whole egg. Mix, knead a little and divide into 18 equal parts. Flatten. Fill each cake of the mince with one part of the stuffing. Shape them into balls, flatten again and shallow fry till golden in colour.
Serve with mint chutney and a salad consisting of onions, ginger, green chillies and mint sprinkled with fresh lime juice.
© 1961 Mrs Balbir Singh estate. All rights reserved.