Goat Tongue Cutlets
Tender, savory goat tongues are transformed into crisp, golden cutlets in this traditional Parsi delicacy. The meat is boiled until succulent, marinated in a vibrant green paste of fresh coriander, mint, and chilies, then coated in semolina and egg for a unique 'lacey' fried texture. Rich in flavor and contrasting textures, these cutlets make an elegant appetizer or a sophisticated side dish for a special meal.
Ingredients
- 4 whole Goat tongues (Cleaned thoroughly)
- 1 tablespoon Fresh ginger (Originally 0.5 tola. Peeled and crushed/pasted.)
- 1 teaspoon Garlic cloves (Originally 5 val. Peeled and crushed/pasted.)
- 1 cup Fresh coriander leaves (Originally 'leaves of 2 bunches'. Chopped.)
- 2 whole Green chilies (Large size. Adjust to taste.)
- 1 tablespoon Celery and Parsley mixture (Finely chopped, heaped.)
- 7 leaves Mint leaves (Finely chopped.)
- 1 teaspoon Salt (Heaped. Adjust to taste.)
- 1 teaspoon Worcestershire sauce or Lemon juice (Originally 'English sauce or lemon juice'.)
- 2 whole Eggs (Beaten)
- 1 cup Breadcrumbs or Semolina (Rava) (For coating. Quantity estimated.)
- 1/2 cup Ghee (For frying. Quantity estimated.)
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Instructions
- 1Wash the coriander leaves and green chilies thoroughly. Dry them well and grind them into a paste. Wash the mint leaves and chop them finely. Peel and crush the ginger and garlic into a paste (or extract their juice).
- 2Clean the goat tongues thoroughly. Place them in a pot with water and boil on the stove until they are tender enough for the outer skin to be easily removed. This may take 1.5 to 2 hours depending on the meat.
- 3Remove the tongues from the water. While still warm, peel off the tough outer skin using your hands. Using a sharp knife, slice the tongues lengthwise into even, flat pieces suitable for cutlets.
- 4Mix the ginger-garlic paste (or juice), the ground coriander-chili paste, chopped celery, parsley, mint, salt, and the Worcestershire sauce (or lemon juice) in a bowl. Apply this mixture generously to all the tongue slices.
- 5Coat each marinated cutlet with breadcrumbs or semolina. Beat the eggs in a shallow dish. Dip the coated cutlets into the beaten eggs. Heat ghee in a frying pan and fry the cutlets until golden brown on both sides.
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