Mutton Cutlet
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.
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.
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Notes
I add a couple of spoons of breadcrumbs into the mixture if it is too moist and hard to shape the cutlets.
Shape the cutlets uniformly and is not too think or too thin. This adds to the appearance.
I recommend refrigerating the coated cutlets for some time. This will bind the ingredients and breadcrumbs properly and prevent from falling off when you fry the cutlets.
Maintain the right temperature of the oil. Regulate the flame if necessary.
Flip the cutlets gently to prevent breaking of the breadcrumbs from falling off.
Nutrition Info (Estimation Only)
Nutrition Facts
Mutton Cutlet
Amount per Serving
Calories
214
Calories from Fat 99
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
0.04
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
177
mg
59
%
Sodium
212
mg
9
%
Potassium
461
mg
13
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
23
g
46
%
Vitamin A
412
IU
8
%
Vitamin C
6
mg
7
%
Calcium
50
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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