Mutton Cutlet Recipe
Mutton Cutlet is a popular Parsi recipe frequently served as a starter dish. Crispy on the outside and juicy on the inside, these cutlets are prepared with minced mutton (keema), imbued with spices and boiled potatoes (aaloo) and made into dumplings. These dumplings are then dipped in a beaten egg-white mixture (ande ki safedi), coated with batter rolled in a breadcrumbs- all-purpose flour (maida) mixture, followed by shallow-frying. I have used many exotic spices in the recipe, all of which can be added according to taste. The mutton-potato dumplings can be given exciting shapes with the help of ice-cream sticks or long and thin bones. Mutton cutlets can be prepared in advance. After you have dipped these meat cutlets in the beaten egg white-maida mixture, and rolled them in breadcrumbs, you can freeze them up till a month. When you want to make it, just thaw the cutlets and shallow-fry them. But make sure that the meat is well-cooked, since it will be used pre-cooked. Mutton cutlets are so delicious, that they don’t need any sauce or dip to go along with them. They can be had on their own, or can even be used as patties for burgers and sandwiches. Fish or chicken can also be used instead of mutton. For vegetarians, peas (matar) and carrots (gajar) are good options. These Mutton Cutlets will dazzle your guests with their charm, guaranteed!
If you are interested in more similar recipes do check Chicken cutlet, Egg cutlet (bengal), Fish chop, Fish cutlet.
How to make Mutton Cutlet
Ingredients |
|
| Minced mutton (keema) | 500 gram |
| Boiled potatoes (uble aalo) | 2 medium |
| Onion (payaz), finely chopped | 1 cup |
| Garlic (lahsan), finely chopped | 2 table spoon |
| Ginger (adrakh) | 2 table spoon |
| Green chillies (hari mirch) | 3 table spoon |
| Fresh coriander (hara dhaniya), chopped | ½ cup |
| Coriander (dhaniya) powder | 1 tea spoon |
| Cinnamon (dalchini) | 1“ piece |
| Black pepper (kali mirch) | 5-6 |
| Cumin (jeera) powder | ½ tea spoon |
| Cloves (laung) | 2-3 |
| Green cardamoms (chhoti elaichi) | 2 |
| Salt (namak) | to taste |
| Turmeric (haldi) powder | ½ tea spoon |
| Red chilli (lal mirch) powder | ½ tea spoon |
| Lime juice (nimboo ka ras) | 2 table spoon |
| All purpose flour (maida) | ½ cup |
| Bread crumbs | ½ cup |
| Eggs (anda) | 2 |
| Refined oil | for frying |
Method
- 1. In a pan, dry roast cinnamon, black pepper, and cloves, green cardamoms. Pound them together with a mortar and pestle and keep aside.
- 2. Heat oil in a pan and add finely chopped onion, garlic ginger and green chillies. Sauté those together till onion become brown.
- 3. Add powder spices like turmeric powder, chilli powder, black pepper powder, coriander powder, cumin powder and salt into a pan and stir them together.
- 4. Add mutton mince, prepared hot spices and salt into a pan and sauté them together for 30-35 minutes on a low flame.
- 5. Once the mixture dries completely put off the flame and let it cool.
- 6. Transfer the mix into a bowl and add mashed potatoes, fresh coriander and lime juice.
- 7. Mix them together and if required for binding use all purpose flour and bread crumbs in the mixture and shape them into cutlets.
- 8. In a big bowl break two eggs and mix them well.
- 9. In a plate, mix half cup of flour and half cup of bread crumbs together in a plate.
- 10. Dip cutlets in the beaten egg and then coat them with the bread crumbs- all purpose flour mixture.
- 11. Keep them in a fridge for one hour.
- 12. Heat oil in a flat pan, and shallow fry the cutlets on low flame.
- 13. Serve mutton cutlet hot with onion rings.
TIP
- you can use ice cream sticks or long and thin bones to shape it beautifully.
- Recipe Type : Bengal, Mutton snacks, Regional, Snacks, Snacks
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