Marwari Mutton Cutlet

Name: Marwari Mutton Cutlet
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 500 g Mutton Keema (finely minced); 2 pcs Potato (medium, boiled and mashed); 1 pcs Onion (large, finely chopped); 2 tbsp Ginger Garlic Paste; 3 pcs Green Chilli (finely chopped, adjust to taste); 1 tbsp Coriander Seeds (coarsely crushed); 1 tsp Fennel Seeds (coarsely crushed); 0.5 tsp Turmeric Powder; 1 tsp Red Chilli Powder (or to taste); 1 tsp Garam Masala; 0.5 tsp Amchur Powder (dry mango powder); 1.5 tsp Salt (or to taste); 2 tbsp Besan (lightly roasted); 3 tbsp Coriander Leaves (freshly chopped); 1 pcs Egg (large, lightly beaten); 1 cup Breadcrumbs (for coating); 2 tbsp Vegetable Oil (for cooking the keema); 1 pcs Lemon (cut into wedges for serving)

RATING

4.3/5(31)

TASTE SCORE

8/10

Crispy on the outside, tender and flavorful on the inside. These mutton cutlets get a unique Rajasthani twist with aromatic fennel and coriander. A perfect appetizer or snack for any occasion.

PREP

25m

COOK

40m

SERVES

2 PIECES

670 cal

SERVINGS

METHOD · 5 STEPS

Prepare the Mutton Filling
1.Heat 2 tbsp of oil in a heavy-bottomed pan over medium heat.
2.Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
3.Add the ginger-garlic paste and chopped green chillies. Sauté for 1 minute until the raw smell disappears.
4.Add the mutton keema. Cook for 5-7 minutes, breaking up lumps with a spoon, until the keema changes color.
5.Stir in the turmeric powder, red chilli powder, garam masala, amchur powder, crushed coriander seeds, crushed fennel seeds, and salt. Mix thoroughly.
6.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.
7.Remove from heat and let it cool down to room temperature completely.
Form the Cutlet Mixture
1.In a large mixing bowl, combine the completely cooled mutton mixture with the boiled, mashed potatoes.
2.Add the roasted besan (chickpea flour) and freshly chopped coriander leaves.
3.Gently mix everything together until just combined. Avoid overmixing, as it can make the potatoes gummy.
Shape and Chill the Patties
1.Lightly grease your palms with a little oil.
2.Divide the mixture into 8 equal portions.
3.Shape each portion into a round or oval patty, about 3/4-inch thick.
4.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.
Coat and Shallow Fry
1.Set up your coating station: place the beaten egg in a shallow bowl and the breadcrumbs on a flat plate.
2.Dip each chilled patty first into the beaten egg, ensuring it's lightly coated on all sides.
3.Next, dredge the patty in the breadcrumbs, gently pressing to make sure the crumbs adhere well.
4.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.
5.Carefully place 3-4 coated patties in the hot oil, ensuring not to overcrowd the pan.
6.Fry for 3-4 minutes on each side, until they are a deep golden brown and crispy.
7.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.
Serve
1.Serve the Marwari Mutton Cutlets hot, garnished with lemon wedges and accompanied by mint chutney or tamarind chutney.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Ensure the cooked keema mixture is completely dry. Any moisture will cause the cutlets to break apart while frying.
2
Let the cooked keema cool down completely before mixing it with the potatoes. A warm mixture can become mushy.
3
Roasting the besan (chickpea flour) for a minute in a dry pan before adding it removes its raw taste and enhances the flavor.
4
Chilling the shaped patties for at least 30 minutes is essential. It helps them hold their shape perfectly during frying.
5
Do not overcrowd the pan while frying; cook in batches to maintain the oil temperature and ensure crispy cutlets.
6
For an extra crispy coating, you can double-coat the patties: dip in egg, then breadcrumbs, then back in the egg, and finally in breadcrumbs again.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace the mutton keema with crumbled paneer, mashed soya granules, or a mixture of finely chopped vegetables like carrots, peas, and beans.

Healthier

Instead of shallow frying, bake the cutlets in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through. You can also use an air fryer at 180°C (360°F) for 15-18 minutes.

Gluten Free

Gluten-Free

Use gluten-free breadcrumbs or crushed cornflakes for the coating.

Spicier

Increase the amount of green chillies and red chilli powder, or add a pinch of black pepper powder to the mutton mixture for extra heat.

HEALTH BENEFITS

Why this is on our healthy list.

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Rich in Protein

Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.

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Good Source of Iron

This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.

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Aids Digestion

The traditional Marwari spices used, such as fennel and coriander seeds, are known for their digestive properties. They can help soothe the stomach and prevent indigestion.

QUESTIONS?

Frequently asked questions

One serving, which consists of two cutlets, contains approximately 650-700 calories. The exact number can vary based on the fat content of the mutton and the amount of oil absorbed during frying.