Mutton cutlets are made of minced mutton cooked with potatoes, onion, ginger, garlic and a lot of other ingredients, shaped into cutlets, coated in a mixture of egg and breadcrumbs, and shallow fried to perfection in cooking oil to achieve a golden and crispy exterior. Go through my recipe to learn the steps to make mutton cutlets at home.
KEY TAKEAWAYS
- Mutton cutlet is a popular snack item offering an unforgettable taste.
- Serve the cutlets with refreshing mint chutney, tangy tamarind sauce, classic tomato ketchup, fresh green salad, pickled onions, creamy cucumber raita, fresh lemon wedges, or a creamy yogurt dip.
- Mutton cutlets typically offer a savory and spicy taste profile.
- The similar dishes are chicken cutlet, vegetable cutlet, fish cutlet, and prawn cutlet.
The Ingredients:
- 250 gram minced mutton (keema)
To pressure cook the mutton keema:
- ½ tsp turmeric powder
- 1 tsp dry red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp garam masala powder
- Salt – To taste
- 1 cup water
To cook the stuffing:
- 1 tbsp cooking oil
- ¼ tsp fennel seeds
- ½ tsp garlic (roughly chopped)
- ½ tsp ginger (roughly chopped)
- 1 piece green chili (roughly chopped)
- 1 piece onion (large, roughly chopped)
- Fresh curry leaves – A few pieces
- 4 pieces potatoes (medium size, boiled, cut roughly)
- Coriander leaves – A handful (finely chopped)
For coating the cutlets:
- 1 piece egg
- Bread crumbs – An adequate amount
For shallow frying:
- Cooking oil – As required
For garnishing:
- Fresh coriander leaves – A few
This dish came from a street musician in Goa. He cooked over a fire in the evening while tuning his guitar. The flavors were casual just like any other cutlet I tasted before in Maharashtra. I watched him and took notes in between his songs.
At home, I tried it while playing music. It wasn’t exact, but something clicked. Over time, I managed to get things right. Now I only make it when the speakers are on, and I’m barefoot in the kitchen!
How to Make Mutton Cutlet? (Step by Step Guide with Images)
Step 1: Take a pressure cooker. Add 250 gm of minced mutton (keema), ½ tsp of turmeric powder, 1 tsp of dry red chili powder, 1 tsp of cumin powder, 1 tsp of coriander powder, and ½ tsp of garam masala powder. Mix them. Add 1 cup of water and pressure-cook it for 4 to 5 whistles.
Step 2: Take a wide saucepan or kadai. Add 1 tbsp of cooking oil, ¼ tsp of fennel seeds, ½ tsp of roughly chopped garlic, ½ tsp of roughly chopped ginger, 1 piece of roughly chopped fresh green chili. Sauté for half a minute.
Step 3: Add roughly chopped pieces of one large onion. Sauté. Add a few pieces of fresh curry leaves and sauté well.
Step 4: Add mashed or roughly cut pieces of 3 to 4 medium-size boiled potatoes. Mix it well.
Step 5: Add the pressure-cooked meat to the mixture in the saucepan. Cook till all the water evaporates.
Step 6: Add a handful of finely chopped fresh coriander leaves. Cook until dry.
Step 7: Turn off the stove. Transfer the mixture to a bowl and let it cool down.
Step 8: Crack and whisk an egg in a separate bowl. Take an adequate amount of bread crumbs in another bowl.
Step 9: Grease your hands with oil. Take a little bit of the mutton mixture in your hand. Make an even-sized patty.
Step 10: Dip it in the beaten egg.
Step 11: Then coat it nicely with the bread crumbs on all sides. Repeat steps 7 to 9 to make all the meat patties.
Step 12: Keep them on a plate. Refrigerate for about 10 minutes to set properly.
Step 13: Heat an adequate amount of cooking oil in a kadai. Put the coated meat patties one by one in it gently.
Step 14: Flip gently and shallow fry the cutlets.
Step 15: Remove them one by one when golden brown on both sides. Put them on a plate with a piece of tissue paper to absorb the excess oil.
Step 16: Your delicious homemade mutton cutlets are now ready to taste. Garnish them with a few fresh coriander leaves. Serve them hot.
Recipe Card
Mutton Cutlet
Ingredients
- 250 gram minced mutton keema
To pressure cook the mutton keema:
- ½ tsp turmeric powder
- 1 tsp dry red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp garam masala powder
- Salt To taste
- 1 cup water
To cook the stuffing:
- 1 tbsp cooking oil
- ¼ tsp fennel seeds
- ½ tsp garlic roughly chopped
- ½ tsp ginger roughly chopped
- 1 piece green chili roughly chopped
- 1 piece onion large, roughly chopped
- Fresh curry leaves A few pieces
- 4 pieces potatoes medium size, boiled, cut roughly
- Coriander leaves A handful, finely chopped
For coating the cutlets:
- 1 piece egg
- Bread crumbs An adequate amount
For shallow frying:
- Cooking oil As required
For garnishing:
- Fresh coriander leaves A few
Instructions
- Take a pressure cooker. Add 250 gm of minced mutton (keema), ½ tsp of turmeric powder, 1 tsp of dry red chili powder, 1 tsp of cumin powder, 1 tsp of coriander powder, and ½ tsp of garam masala powder. Mix them. Add 1 cup of water and pressure-cook it for 4 to 5 whistles.
- Take a wide saucepan or kadai. Add 1 tbsp of cooking oil, ¼ tsp of fennel seeds, ½ tsp of roughly chopped garlic, ½ tsp of roughly chopped ginger, 1 piece of roughly chopped fresh green chili. Sauté for half a minute.
- Add roughly chopped pieces of one large onion. Sauté. Add a few pieces of fresh curry leaves and sauté well.
- Add mashed or roughly cut pieces of 3 to 4 medium-size boiled potatoes. Mix it well.
- Add the pressure-cooked meat to the mixture in the saucepan. Cook till all the water evaporates.
- Add a handful of finely chopped fresh coriander leaves. Cook until dry.
- Turn off the stove. Transfer the mixture to a bowl and let it cool down.
- Crack and whisk an egg in a separate bowl. Take an adequate amount of bread crumbs in another bowl.
- Grease your hands with oil. Take a little bit of the mutton mixture in your hand. Make an even-sized patty.
- Dip it in the beaten egg.
- Then coat it nicely with the bread crumbs on all sides. Repeat steps 7 to 9 to make all the meat patties.
- Keep them on a plate. Refrigerate for about 10 minutes to set properly.
- Heat an adequate amount of cooking oil in a kadai. Put the coated meat patties one by one in it gently.
- Flip gently and shallow fry the cutlets.
- Remove them one by one when golden brown on both sides. Put them on a plate with a piece of tissue paper to absorb the excess oil.
- Your delicious homemade mutton cutlets are now ready to taste. Garnish them with a few fresh coriander leaves. Serve them hot.
