Recheado masala is the “go to” spice paste in all Goan households. It is so versatile and can be used to elevate any dish. My mother prepared these beef cutlets with the addition of this masala. The spiciness in the cutlets balanced with sourness from the chopped tomato and vinegar. Trust me, the cutlets are incredibly delicious, with my oldest son eating eight as soon as they were out of the pan. Perfect for entertaining, can be made ahead, reheated in the oven and served either as an appetizer or with the main meal. Alternatively, can be sandwiched between two slices of bread or stuffed in a pão.
Choosing the right blend of meat is important to achieve rich, flavourful and moist cutlets. The grind should be coarse instead of fine, which is difficult to work with due to its soft texture. Ingredients included should be finely chopped enabling to shape the cutlets with ease and also, preventing them from falling apart in the frying pan. Once in the hot oil, refrain from turning them over too fast and let one side brown well before flipping to cook the other side. Drain on absorbent paper towels and devour them hot.
Choosing the right blend of meat is important to achieve rich, flavourful and moist cutlets. The grind should be coarse instead of fine, which is difficult to work with due to its soft texture. Ingredients included should be finely chopped enabling to shape the cutlets with ease and also, preventing them from falling apart in the frying pan. Once in the hot oil, refrain from turning them over too fast and let one side brown well before flipping to cook the other side. Drain on absorbent paper towels and devour them hot.
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Beef Cutlets With Recheado Masala
(Yields 24)
Ingredients:
1/2 kg ground beef or meat of choice
3 heaped tablespoons of recheado masala
1 large onion (finely chopped)
1 tomato (finely chopped)
4 large cloves of garlic (grated)
1-inch ginger (grated)
handful coriander leaves (finely chopped)
1 egg
2 tablespoons vinegar
1 1/2 cups semolina (rava)
oil for shallow frying
salt
Method:
Mix the ground meat with rest of the ingredients except semolina and oil.
Heat some oil for shallow frying.
Take some meat mixture and form into ball. Flatten and coat with semolina on all sides. Shallow fry on both sides until golden brown and meat cooked through. Drain on absorbent paper towels and serve hot.
Note:
(Yields 24)
Ingredients:
1/2 kg ground beef or meat of choice
3 heaped tablespoons of recheado masala
1 large onion (finely chopped)
1 tomato (finely chopped)
4 large cloves of garlic (grated)
1-inch ginger (grated)
handful coriander leaves (finely chopped)
1 egg
2 tablespoons vinegar
1 1/2 cups semolina (rava)
oil for shallow frying
salt
Method:
Mix the ground meat with rest of the ingredients except semolina and oil.
Heat some oil for shallow frying.
Take some meat mixture and form into ball. Flatten and coat with semolina on all sides. Shallow fry on both sides until golden brown and meat cooked through. Drain on absorbent paper towels and serve hot.
Note:
- Ensure that the recheado masala is thick and not watery.
- Recipe for recheado masala, click here.
