Mutton Cutlet

Instructions

1. 1

   Cook the Mutton Filling

   • In a pressure cooker, combine the mutton keema, ginger-garlic paste, turmeric powder, red chilli powder, 0.5 tsp of the salt, and 1/2 cup of water.
   • Pressure cook on medium heat for 3-4 whistles, or until the mutton is tender (approx. 15 minutes).
   • Allow the pressure to release naturally. Open the cooker and, if any water remains, cook on high heat, stirring continuously, until the mixture is completely dry.
   • Let the cooked mutton cool down completely. This is a crucial step to prevent the cutlets from breaking.
2. 2

   Prepare the Cutlet Mixture

   • While the mutton cools, heat 1 tbsp of oil in a small pan. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
   • Add the chopped green chillies and cook for another minute.
   • In a large mixing bowl, combine the cooled mutton, sautéed onion mixture, boiled and mashed potatoes, coriander powder, garam masala, black pepper powder, the remaining 0.75 tsp salt, and chopped coriander leaves.
   • Mix everything thoroughly with your hands until it forms a cohesive, dough-like mixture. Taste and adjust seasoning if necessary.
3. 3

   Shape and Chill the Cutlets

   • Divide the mixture into 8 equal portions.
   • Roll each portion into a smooth ball, then gently flatten it into a round or oval patty about 1/2-inch thick.
   • Place the shaped cutlets on a plate and refrigerate for at least 30 minutes. This helps them firm up and hold their shape during frying.
4. 4

   Coat the Cutlets

   • Set up a coating station with two shallow dishes. In one, place the lightly beaten egg. In the other, spread the breadcrumbs.
   • Take a chilled cutlet and dip it into the beaten egg, ensuring it's fully coated.
   • Let any excess egg drip off, then immediately place the cutlet in the breadcrumbs. Press gently to coat both sides evenly.
   • Shake off any excess breadcrumbs and set the coated cutlet aside. Repeat for all remaining cutlets.
5. 5

   Shallow Fry

   • Heat 1/2 cup of oil in a wide, heavy-bottomed pan over medium-high heat. The oil is ready when a pinch of breadcrumbs sizzles immediately.
   • Carefully place 3-4 cutlets in the pan, leaving space between them. Do not overcrowd.
   • Fry for 3-4 minutes per side, until they are deep golden brown and crispy.
   • Using a slotted spoon, remove the cutlets and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Repeat with the remaining batch of cutlets.
6. 6

   Serve

   • Serve the mutton cutlets hot with mint chutney, tamarind chutney, or tomato ketchup, along with a side of sliced onions and lemon wedges.