Mutton cashew pops


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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
Ginger1/4 inch piece
Green chillies 6 or to taste
Mint leaves 1 teaspoon
Coriander leaved 2 teaspoon with stem
Chilli powdera huge pinch
Black salt a pinch
Salt to taste
Curd1 1/2 tablespoons
Cashew nuts 8 to 10
Oil to deep fry
Egg whites 2
Tooth pick .as needed

Method

  1. Grind ginger , green chillies , mint leaves , coriander leaves , chilli powder , salt , black salt , curd and cashew nuts together  to a smooth paste .
  2. Taste and adjust the masala paste . Marinate mutton / beef pieces in this light green masala for 2 hours .
  3. Pressure cook without water for 1-2 whistles . ( I pressure cook for one whistle and check if the meat is cooked ,
  4. 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 .
  5. ( 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 .
  6. 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 .
  7. Drain and serve hot with the tooth pick along with tomato sauce or any dip of your choice .