Preparation time : 20 minutes + 2 hours marination time
Cooking time : 15 – 20 minutes
Serves : 4 -5 members
Description
Mutton cashew pops . This recipe was passed on to me by my hubby’s cousin sister Babitha . Easy to make and high on taste , sure to raise eyebrows where ever served and a hit at parties . Loved the idea of serving this dish with the tooth pick on . This not so regular dish is a haute reinvention to posh up the usual meat that will end up taking our tables by storm . I have book marked this recipe in my hand written food stained pages of my first cook book but still felt had to re- check with Babitha once again about the recipe . Called her last night and took note of the recipe , which was exactly as she mentioned . Now ,was confused what to name this dish . Babitha suggested mutton cashew fry .. Sounded normal . Then I came up with mutton cashew pops as they look like meat Lolly pops . Finally adding more glamour to the name of the dish . Its time to share it with all you folks .
Ingredients
Ingredients | Quantity |
|---|---|
| Boneless Mutton/ beef | 1/4 kg cut into tiny pieces |
| Ginger | 1/4 inch piece |
| Green chillies | 6 or to taste |
| Mint leaves | 1 teaspoon |
| Coriander leaved | 2 teaspoon with stem |
| Chilli powder | a huge pinch |
| Black salt | a pinch |
| Salt | to taste |
| Curd | 1 1/2 tablespoons |
| Cashew nuts | 8 to 10 |
| Oil | to deep fry |
| Egg whites | 2 |
| Tooth pick . | as needed |
Method
- Grind ginger , green chillies , mint leaves , coriander leaves , chilli powder , salt , black salt , curd and cashew nuts together to a smooth paste .
- Taste and adjust the masala paste . Marinate mutton / beef pieces in this light green masala for 2 hours .
- Pressure cook without water for 1-2 whistles . ( I pressure cook for one whistle and check if the meat is cooked ,
- If not I pressure cook again for another one whistle .) reduce the cooked meat to a dry consistency until the thick masala coats the meat cubes well . Poke each cooked meat piece with a tooth pick .
- ( Usually i prep until till stage and leave them in the fridge and proceed when required just before serving. ) Beat egg whites with salt and pepper to taste .
- Heat oil to deep fry . Dip each tooth pick meat piece into the egg white dip and deep fry to crisp and golden for 1-1 1/2minutes . Can fry 10 -12 tooth pick meat pieces at a time .
- Drain and serve hot with the tooth pick along with tomato sauce or any dip of your choice .
