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Mutton-anglo-indian-recipe

Mutton Pantheras – the Anglo Indian Recipe

Kolkata, the City of Joy is the home of language, culture and most importantly food. As you walk down by the narrow lanes, you ought to come across numerous fast-food shops catering to savor your taste buds with delicious snacks. For those seeking an unforgettable taste of the British Raj, Anglo-Indian cuisine is something we all love to devour.

For authentic dishes that are prepared with low cholesterol cooking oil, restaurants located in North Kolkata never fail to impress you. With their specially prepared Mutton Pantheras with the mince melting in your mouth, this recipe resonates to ones that the British went gaga over.

However, since these delicious mutton pantheras are famous across the streets in Kolkata, the recipe is Indianised as per the flavors and taste buds of individuals. For those who favor this meal, you don’t have to go outside but prepare it in your own kitchen with Doctor’s Choice kachi ghani mustard oil.

Here are the ingredients and method to prepare this authentic Anglo Indian recipe

Ingredients:

For Stuffing:

  • 200 g minced mutton
  • 2 finely chopped onions
  • 2 tsp ginger paste
  • 2 tsp green chili paste
  • 3 cloves finely chopped garlic
  • 1 pureed tomato
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 2 green cardamom
  • 2 cloves
  • 1 half inch cinnamon stick 
  • 1 tsp lemon juice
  • ¼ cup coriander leaves
  • 2 tbsp Doctor’s Choice Kachi Ghani Mustard Oil 
  • ½ tsp garam masala powder
  • Salt to taste

For the Crepes:

For Assembling:

  • 2 eggs
  • 1 tsp black pepper powder
  • Salt to taste
  • Breadcrumbs for coating
  • Kachi Ghani Mustard Oil for frying

Method:

For the Stuffing:

  • Heat the oil in a pan and add the crushed cinnamon, green cardamom, and cloves. Allow them to splutter. 
  • Discard the spices once they release their aroma
  • Add chopped onions and garlic into the same oil. Cook until the onions take a light brown tinge. 
  • Stir in the ginger paste, green chili paste, and tomato puree. Cook it for 5 minutes. 
  • Add the turmeric powder, red chili powder, cumin powder and coriander powder. Cook the same under a medium flame until the oil separates from the masala.
  • Now add the mutton mince. Mix it well with salt to taste. Cook it in a low flame for 20 minutes till the mince is cooked.
  • Adjust the seasonings.
  • Finish with the chopped coriander leaves, a squeeze of lemon and a good sprinkle of garam masala powder.
  • Keep it aside to let it cool to room temperature.

For the Crepes:

  • Take plain flour in a bowl.
  • Add milk, whipped egg, salt, black pepper powder, and 1/2 cups of water. Whisk the same into a thin batter. Note– The batter needs to be thick for smooth consistency. If the batter is thick, add a little water. Keep it aside for around 15 minutes. 
  • Heat a frying pan over medium heat, brush it with a little low cholesterol cooking oil. Stir the batter well.  
  • Pour two small ladle full of batter onto the middle of the pan, spread it evenly by rotating it. Cook till set. 
  • Place 2 tsp of cooked mutton mince in the middle of the crepe. Flatten the keema with a spoon. Gently fold the crepe from all four sides. 
  • Press the crepe with a spatula to seal it well. Carefully turn it upside down and cook for 2-3 minutes. 
  • Keep it aside and let it cool for 2-3 minutes.

For Assembling the Pantheras:

  • Crack the eggs in a big bowl. Add salt and pepper and whip well. Spread half the breadcrumbs on a flat plate. 
  • Take a crepe, dip it in the egg wash and roll it on the breadcrumbs. Press the crepe to ensure the bread crumbs are coated evenly. Dust off any extra crumbs. 
  • Heat Kachi Ghani Mustard Oil in a fry pan and fry until golden brown. 
  • Enjoy delicious Mutton Pantheras with kasundi.

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