Goan Beef Cutlet Pao

Recipe courtesy: Dustys Foodie Adventures

Goan Cutlet Pao

Cutlet Pao is a very popular Goan street food that has folks coming out in droves most evenings and lining up at little street-side vendors for their share of this delicacy. Thinly sliced meat that has been tenderized, marinated in spices, coated in semolina and then fried makes this a very simple and delicious dish. Here is my take on it.

Ingredients:
1/2 kilogram beef, thinly sliced (approximately 1/4 inch) Note: Pork or Chicken could also be used.
2 - 3 tablespoon green masala (green masala recipe)
1 teaspoon roasted tempero cheiroso (tempero cheiroso recipe)
1 cup semolina (rawa)
salt to taste
oil for frying
chopped veggies for topping (cabbage, carrots, lettuce etc.)

Directions:

1. Prep your ingredients before you begin to save time while cooking.

2. Tenderize the meat slices using a meat mallet by pounding it on both sides.

3. Add green masala, tempero cheiroso and salt to the tenderized meat.

4. Rub the spices into the meat and let marinate for 30 minutes to an hour.

5. Prep your frying station while the meat is marinating.

6. Place a piece of the sliced meat into the semolina and coat it thoroughly on both sides.

7. Place the coated pieces into a hot pan, with minimal oil and let it fry for a couple minutes.

8. Flip over and fry the other side. The frying process should not take more than a few minutes on each side since the meat is cut thin and has already been tenderized. Note: Over frying will lead to chewy and hard cutlets.

9. Serve hot in bread and top with your favourite condiments and toppings. I've used a mix of cabbage, lettuce and carrots in mine, and applied tomato ketchup to both halves of the bread.

Goan Beef Mince

Recipe courtesy: Xantillicious

For the Mince Masala: -

•  1/2 tbsp Cumin seeds
•  1 inch Cinnamon stick
•  1/2 tsp cloves
•  2 Cardamom pods
•  1 tsp Black Peppercorns
•  1 inch Ginger Piece (roughly chopped)
•  8-10 Garlic cloves (roughly chopped)
•  1 tsp turmeric powder
•  1 Green chilies (roughly chopped)
•  4 Red dry Kashmiri Chilies (plus 1-2 byadagi red spicy chilies)
•  White Vinegar (to grind the masala )

Other Ingredients: -

•  500 grams Beef Mince
•  1 tsp Salt
•  4 tbsp Oil
•  3 medium sized Onions (chopped)
•  2 medium sized Tomato (chopped)
•  1 medium sized Green Bell pepper (chopped,optional)
•  1/2 cup Green Peas
•  2 small marble sized Tamarind Balls (soak in ¼ cup water)
•  1/2 cup Coriander (chopped)

Method:

• 1 Wash mince. Apply salt to it. Grind all ingredients under ‘for mince masala’ into a fine paste using vinegar and some water. Apply this paste to mince. Mix well and keep aside for about 15-30 minutes.
  
• 2 In a vessel or pan, add oil. Fry onions till soft. Add bell peppers and cook till soft.
  
• 3 Add the tomato and cook for another 2 minutes. Add the marinated mince. Fry for about 5-7 minutes.
  
• 4 Then add about 1 cup water to mince. Cover and cook on low to medium flame for about 20 minutes.
  
• 5 Now, add the green peas and tamarind water. Cover and cook again for another 10 minutes.
  
• 6 Add the chopped coriander.
  
• 7 Cook without lid for next 5-7 minutes. Adjust the salt.
  
• 8 Serve hot with rice or parathas. (See recipe notes below)