Marwari Mutton Cutlet with Kachumber Salad

Instructions

1. 1

   Prepare the Mutton Filling

   • Heat 2 tbsp of oil in a heavy-bottomed pan over medium heat.
   • Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and chopped green chillies. Sauté for 1 minute until the raw smell disappears.
   • Add the mutton keema. Cook for 5-7 minutes, breaking up lumps with a spoon, until the keema changes color.
   • Stir in the turmeric powder, red chilli powder, garam masala, amchur powder, crushed coriander seeds, crushed fennel seeds, and salt. Mix thoroughly.
   • Cover the pan and cook on low heat for 12-15 minutes, stirring occasionally, until the mutton is fully cooked and all the moisture has evaporated. The mixture should be completely dry.
   • Remove from heat and let it cool down to room temperature completely.
2. 2

   Form the Cutlet Mixture

   • In a large mixing bowl, combine the completely cooled mutton mixture with the boiled, mashed potatoes.
   • Add the roasted besan (chickpea flour) and freshly chopped coriander leaves.
   • Gently mix everything together until just combined. Avoid overmixing, as it can make the potatoes gummy.
3. 3

   Shape and Chill the Patties

   • Lightly grease your palms with a little oil.
   • Divide the mixture into 8 equal portions.
   • Shape each portion into a round or oval patty, about 3/4-inch thick.
   • Arrange the shaped patties on a plate or tray and refrigerate for at least 30 minutes. This step is crucial to help them firm up and prevent breaking during frying.
4. 4

   Coat and Shallow Fry

   • Set up your coating station: place the beaten egg in a shallow bowl and the breadcrumbs on a flat plate.
   • Dip each chilled patty first into the beaten egg, ensuring it's lightly coated on all sides.
   • Next, dredge the patty in the breadcrumbs, gently pressing to make sure the crumbs adhere well.
   • Heat 1/2 cup of oil in a wide, non-stick pan over medium-high heat. The oil is ready when a pinch of breadcrumbs sizzles immediately.
   • Carefully place 3-4 coated patties in the hot oil, ensuring not to overcrowd the pan.
   • Fry for 3-4 minutes on each side, until they are a deep golden brown and crispy.
   • Remove the cutlets with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Marwari Mutton Cutlets hot, garnished with lemon wedges and accompanied by mint chutney or tamarind chutney.