Ground Pork Cutlets with Tomato Gravy
In this Parsi dish, tangy tomato achaar and cinnamon give this silky-smooth gravy mild heat and sweet warmth. Traditionally made with ground beef, pork is used here instead for a juicy, tender patty. Add the cutlets to the oil straight from their dip in the eggs to create a lacy "tutu" of crispy egg around each cutlet.
Meat can be marinated and refrigerated up to 24 hours in advance; add onions during final 2 hours of marinating. Let come to room temperature before cooking.
Tomato achaar can be purchased at brooklyndelhi.com.