Curry Cutlets or Kababs

Name: Curry Cutlets or Kababs
Ingredients: 3/4 pound Minced meat (mutton or lamb) (Or substitute with 8 prepared fried cutlets (chicken, meat, or brain) as per original text.); 2 medium Onions (Finely sliced. Quantity estimated.); 3 tablespoons Ghee (Quantity estimated for frying onions.); 1 tablespoon Ginger-garlic paste (Part of the 'masala' mentioned in the text. Quantity estimated.); 2 tablespoons Curry powder or Masala mix (Represents the 'masala as written in curry chicken' mentioned in text. Typically includes turmeric, chili, coriander, cumin, and garam masala.); 1 1/2 cups Coconut milk (Quantity estimated.); 1 tablespoon Tamarind pulp (Can substitute with lemon juice or raw mango slices as per recipe.); 1 teaspoon Salt (To taste. Quantity estimated.)

This distinctive Parsi dish elevates simple meatballs or fried cutlets by simmering them in a luxurious, tangy coconut curry. The recipe combines the richness of coconut milk with the sharp bite of tamarind or raw mango, creating a velvety sauce that perfectly coats the tender meat dumplings. Best enjoyed with steamed rice or rotis, this curry offers a delightful contrast of textures between the soft, savory kababs and the aromatic, creamy gravy.

Ingredients

3/4 pound Minced meat (mutton or lamb) (Or substitute with 8 prepared fried cutlets (chicken, meat, or brain) as per original text.)
2 medium Onions (Finely sliced. Quantity estimated.)
3 tablespoons Ghee (Quantity estimated for frying onions.)
1 tablespoon Ginger-garlic paste (Part of the 'masala' mentioned in the text. Quantity estimated.)
2 tablespoons Curry powder or Masala mix (Represents the 'masala as written in curry chicken' mentioned in text. Typically includes turmeric, chili, coriander, cumin, and garam masala.)
1 1/2 cups Coconut milk (Quantity estimated.)
1 tablespoon Tamarind pulp (Can substitute with lemon juice or raw mango slices as per recipe.)
1 teaspoon Salt (To taste. Quantity estimated.)

Instructions

1If using minced meat: Mix the minced meat with a small amount of the spices/masala and salt. Shape them into small balls the size of small limes or large betel nuts. Do not fry them; keep them raw. (Alternatively, if using pre-made cutlets, have 8 fried cutlets ready).
2In a heavy-bottomed pan (originally a tinned vessel), heat the ghee and fry the sliced onions until golden. Add the ginger-garlic paste and curry masala spices, roasting them briefly until aromatic.
3Mix the tamarind pulp (or lemon juice/mango slices) into the coconut milk. Pour this mixture into the pan with the fried onions and spices. Bring to a gentle simmer.
4Gently place the raw meat kababs (or the pre-fried cutlets) into the simmering curry. Cook over medium heat until the curry comes to a boil once. Then, reduce heat to low (simmer uncovered) and cook until the ghee separates and floats to the top.