Kheema patties (Mince meat Croquettes)

1 lb minced(ground) turkey( this has 53% less fat than lamb meat)/lamb/mutton /chicken
3 large Russett potatoes(these bake great)
2 tbsp Olive oil
1 cup green peas
1 medium onion
1 medium tomato
1/2 inch ginger grated
3 cloves garlic grated
1/4 cup chopped cilantro
8-10 mint leaves

4 peppercorns+ 3 cloves ground with a mortar pestle
1tbsp Worchestershire sauce
1 tbsp garam masala (McCormick's is great)
1 tsp cumin seeds
1/2 tsp turmeric pwdr
Salt to taste
1 egg
1 cup breadcrumbs( if you don't have it ,toast 4 slices of bread and run them  in the food processor to crumbs)

Directions:
Boil the potatoes till they are fork tender or bake them in the microwave.
Mash them ,add salt to taste and keep aside.
In a boil marinate the mince meat with salt ,pepper,ginger,garlic,Worchestershire sauce and keep aside.
In a deep pan heat oil ,add cumin seeds and ground peppercorns and cloves
Add the sliced onion ,sprinkle salt and brown evenly.
Add tomatoes ,garam masala and marinated mince meat and peas.Cook on a low flame till it's cooked(20 mins for turkey/chicken)45 mins for lamb/mutton.Add chopped cilantro and mint.Let it cool.

Take a dollop of mashed potato in your palm and flatten it to fit the cup of your palm.Fill with 1 tbsp of Kheema (mince)mixture.Cover with another dollop of mashed potato.Use an icecream scoop if you want same sized croquettes.Shape into round patties.Place in a plate ,finish making all.Beat the egg in a bowl. Keep breadcrumbs ready in a plate.Heat oil in a shallow frying pan .Dip the croquettes first in the egg then coat evenly with breadcrumbs and shallow fry till golden brown.

East Indian Mutton Curry

This is my Mom-in-laws recipe for making East Indian style mutton curry.East Indians are  Christians who  are locally from Vasai and it's neighbouring areas (near Mumbai) India .Vasai for a long time was under the rule of the Portuguese and the cuisine is largely influenced by flavors from that region.The mutton masala used here is custom made in each house with ingredients varying slightly .It is also available at certain stores in Vasai and Mumbai. My mom-in -law makes her own with a staggering 28 different  spices I'm told ! You can use the recipe below for an almost similar taste.


1 kg mutton
2 medium red onions finely sliced
2medium tomatoes chopped
2 inch peice of ginger grated
4 big cloves of garlic grated
3 Russet potatoes

Whole spices:
1 black cardamom
4-5 cloves
5-6 peppercorns
1tsp cumin
1 inch cinnamon stick
2bay leaves
2 green cardamoms.


Ground spices :
3 tbsp East Indian mutton masala(if you don't have this) then add the foll:
1 tsp Paprika
1/2 tsp cayenne pepper pwdr(if you don't want it hot replace with 1 tsp Kashmiri chili pwdr)
1/2 tsp turmeric
1 1/2 tsp coriander pwdr
1 tsp cumin pwdr
2 tsp store bought mutton masala or garam masala
1 tsp  pepper pwdr
salt to taste

Directions:
Season the mutton with salt,pepper,ginger and garlice in a bowl and keep aside.
In a pressure cooker or a thick bottomed ceramic coated cast iron pot ( e.g Le Creuset) Heat 3 tbsp olive oil.
Once hot add all whole spices.As they start to crackle add onions and salt and brown them well.
Add tomatoes and the East Indian mutton masala or all the ground spices.
Stir on a low flame till oil seperates from the masala mixture.
Add the marinated mutton peices and slow roast for 10 mins.
Add 3 cups of water and chopped potatoes (big chunks).Stir and pressure cook for 20 mins
If not simmer for 2 hours or till meat is tender and cuts easily with a spoon.
Boil off excess gravy if you like it thick .Garnish with coriander leaves(cilantro)
Serve with veg pilaf and bread (Dinner rolls or French loaf) and raita.