Goan Beef Cutlets

Mai and Pai's style beef cutlets

My maternal grandparents were amazing cooks. It is a pity we didn’t write out their recipes. These beef cutlets come close to what my Mai used to make. Your knife will be tested here but totally worth it!

Cuisine: Goan

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time 50 minutes

Servings 12 pieces

Credit: Chrisan Fernandes

Collect it: 

· 1/4 Kg Beef Mince

· 1 Large Onion (very finely chopped)

· 1 Small Tomato (deseeded, very finely chopped)

· 3-4 spicy Green chillies (very finely chopped)

· 2 tsp vinegar (goa vinegar works best, or any other)

· 1 Egg

· 1/2 Maggi cube (approx 3 gms)

· 1 Tbsp Jeerem Meerem powder 

· 1.5 Tspn Ginger Garlic paste 

· 4 Sprigs Fresh Coriander leaves (very finely chopped)

· 1/2 tsp Salt

· Semolina/rawa (for coating the cutlets)

· Oil (for pan frying the cutlets)

Helpful Tips:

• It helps if the ingredients mentioned above are finely chopped. 

• Make sure the mince is drained of all liquid or you will end up with a watery mix

• You are using raw mince, hence we need to cook the cutlets longer. Hot oil and high gas flame is a recipe for disaster as the cutlets will get cooked on the outside but the inside will still be raw. Don’t be in a rush.

• Test a small portion of your cutlets. That way you can adjust the mix for salt, spice.

Make it:

PUT in a large bowl, add all the above-mentioned ingredients except the Oil and Semolina/rawa. Mix well.

MAKE 12-15 balls of equal size. Very gently flatten each ball on your palm. Coat each of the raw cutlets with Semolina/rawa and place them into the pan

TAKE a wide pan, add some oil into it and place the pan on low flame. Keep it on for at least 5 minutes so that it gets a bit hot. Fry the cutlets on low flame for 10 minutes on each side. them on a kitchen towel to drain out all the excess oil

Enjoy! And don't forget to stuff some in the pao.