Mutton Cutlet
These crisp, pan-fried mutton cutlets are packed with warm spices, herbs, and tender meat. They make a satisfying tea-time snack or starter, with a crunchy coating outside and a soft, savory center.
For 8 servings
- pressure cook · ~25 min
Cook the mutton until tender.
1.Add mutton, 1 chopped onion, salt, turmeric powder, and water to a pressure cooker.2.Cook over medium heat for 4 to 5 whistles until the mutton is soft and the liquid is mostly reduced.3.Let the pressure drop naturally, then open and cool slightly.TIPCook until the mutton is very tender so the cutlets hold together easily when shaped. - boil · ~15 min
Boil and mash the potatoes.
Boil the potato cubes in water until soft, drain well, and mash them while still warm. Set aside to cool.
- prep · ~5 min
Shred the cooked mutton.
Drain any extra moisture if needed, then shred or mince the cooked mutton finely so it mixes evenly with the potatoes.
- saute · ~8 min
Cook the onion and spices.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add the remaining chopped onion and cook until soft and light golden, 5 to 6 minutes.3.Add ginger, garlic, and green chili. Cook for 1 minute until fragrant.4.Add black pepper and garam masala, then mix well for 20 seconds.TIPKeep the heat medium so the spices bloom without burning. - mix · ~5 min
Make the cutlet mixture.
1.Add the shredded mutton to the pan and cook for 2 minutes to dry out any remaining moisture.2.Transfer to a bowl and add mashed potato, coriander leaves, and lemon juice.3.Mix well until the filling is firm and easy to shape.4.Taste and adjust seasoning if needed. - assemble · ~7 min
Shape and coat the cutlets.
1.Divide the mixture into 8 equal portions.2.Shape each portion into an oval or round cutlet.3.Dip each cutlet in beaten egg, then coat evenly with bread crumbs.4.Place on a plate and keep ready for frying.TIPIf the mixture feels soft, chill it for 15 minutes before coating. - fry · ~12 min
Shallow fry the cutlets.
1.Heat the remaining oil in a wide pan over medium heat.2.Place the cutlets in the pan without crowding.3.Cook for 3 to 4 minutes on each side until deep golden and crisp.4.Lift out and drain briefly before the next batch.TIPTurn gently once the crust sets so the cutlets do not break. - serve
Serve the mutton cutlets hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Reduce the pressure-cooked liquid well before shredding; a dry mutton mixture gives cutlets that hold their shape.
- 2Mash the potatoes while warm, but let them cool before mixing so the cutlet base firms up instead of turning sticky.
- 3Finely shred or mince the cooked mutton so every bite binds evenly with the potato and onion masala.
- 4After coating with egg and breadcrumbs, rest the cutlets for 10 to 15 minutes so the crust adheres better in the pan.
- 5Fry on medium heat only; high heat browns the crumbs too fast before the inside gets heated through.
- 6Do not flip early—wait until the underside is deep golden and releases easily, then turn gently once.
- 7These can be shaped a day ahead and refrigerated; fry straight from chilled for neater edges and less breakage.
Adapt it for your goals.
Low-oil
Brush the coated cutlets lightly with oil and bake or air-fry until crisp for a lighter version with less pan-frying.
spicierSpicier
Increase green chili and black pepper for a sharper, hotter cutlet that works especially well as a tea-time snack.
keema styleKeema-style
Use minced mutton instead of shredded pieces for a more uniform filling and a smoother, kebab-like texture.
gluten freeGluten-free
Replace regular breadcrumbs with gluten-free crumbs or crushed gluten-free crackers while keeping the same crisp coating.
Why this is on our healthy list.
Protein-Rich Snack
Mutton and egg make these cutlets satisfying and protein-forward, which helps turn them into a more filling starter.
Contains Aromatic Herbs and Spices
Ginger, garlic, green chili, coriander, pepper, and garam masala add flavor complexity along with beneficial plant compounds.
Energy-Providing Carbohydrates
Potatoes provide body and steady comfort-food heft, balancing the meat and making the cutlets more substantial.
Frequently asked questions
The mixture is usually too wet or the mutton is too chunky. Dry the cooked mutton well, shred it finely, and chill the shaped cutlets before coating and frying.
