Gravy Cutlets Recipe

• ½ kg Mutton (minced)
• 1 tsp Turmeric Powder
• 1 tsp Red Chilly Powder
• ½ tsp Cumin Seeds
• Few Coriander Leaves (chopped)
• 1 tsp Ginger, Green Chilly, and Garlic Paste
• 3 Eggs (beaten with salt and pepper)
• Salt (to taste)
• 1 large boiled Potato
• Oil (for frying)
  
  For Tomato Gravy:
• 6 big Tomatoes (pureed)
• 1 tsp Red Chilly Powder
• ½ tsp Turmeric Powder
• 1 tbsp Vinegar
• 2 tbsp Jaggery
• 2 small Cinnamon Sticks
• 2 Peppercorns
• 4 Kashmiri Chilies
• 4 Onions (ground)
• Salt (to taste)

• Mix minced mutton with all the main ingredients, except beaten egg and oil. Marinate for 1 hour.
• Shape the mixture into small balls and flatten them.
• Dip each ball into the beaten egg.
• Heat oil in a frying pan and fry the balls, one at a time, for 5 minutes on low flame. Flip over and fry on high flame.
• Heat 4 tbsp oil in another pan and fry ground onion.
• Add all the spices of tomato gravy and mix well.
• Put in tomato puree and stir generously. Cook until the gravy turns dry.
• Add vinegar and jaggery. Cook for another 5 minutes.
• Serve cutlets with hot tomato gravy.