Mutton Keema Cutlet
These crisp, pan-fried cutlets are packed with spiced mutton keema, herbs, and a little potato for binding. They turn out nicely browned outside and soft inside, making them perfect as a snack or side for an Indian meal.
For 8 servings
- prep · ~10 min
Prepare the potatoes and herbs.
1.Boil the potatoes until tender, peel them, and mash well.2.Finely chop the onion and green chili.3.Chop the coriander leaves and mint. - pressure cook · ~15 min
Cook the mutton keema.
1.Add mutton mince, water, half of the salt, turmeric powder, and black pepper to a pressure cooker.2.Mix well and cook on medium heat for 2 whistles.3.Let the pressure drop naturally, then open the cooker.TIPCook just until the keema is done. Too much water or overcooking makes the mix loose. - saute · ~10 min
Dry out the keema mixture.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add the onion and green chili, then cook until the onion softens.3.Add ginger-garlic paste and cook until the raw smell goes away.4.Add coriander powder, garam masala, red chili powder, and the cooked keema.5.Cook until the mixture is fairly dry and no extra moisture remains.TIPA dry filling holds its shape better and gives cutlets that do not crack while frying. - mix · ~5 min
Make the cutlet mixture.
Transfer the keema to a bowl and let it cool slightly. Add mashed potato, coriander leaves, mint, and the remaining salt. Mix well until the mixture holds together when pressed.
- assemble · ~8 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.4.Coat evenly with breadcrumbs and set aside. - rest · ~10 min
Rest the coated cutlets.
Let the coated cutlets rest for 10 minutes so the crumbs stick well and the shape firms up.
- 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 until the underside is deep golden and crisp, about 3 to 4 minutes.4.Turn gently and fry the other side until browned and heated through.TIPUse medium heat so the crumbs brown evenly and the cutlets warm through without burning. - serve
Serve the mutton keema cutlets hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the keema until nearly dry before mixing; any leftover moisture can make the cutlets split in the pan.
- 2Let the keema mixture cool before adding mashed potato, or the cutlets can turn soft and harder to shape.
- 3If the mixture feels sticky, chill it for 20 to 30 minutes before shaping for cleaner, firmer cutlets.
- 4Press the breadcrumbs on well around the edges so the coating stays intact when you flip them.
- 5Fry on medium heat only; high heat browns the crumbs too fast while the center stays cool.
- 6Drain the fried cutlets briefly on a rack or paper so the crust stays crisp instead of steaming.
Adapt it for your goals.
Low-oil
Brush or spray the coated cutlets lightly with oil and bake or air-fry them for a lighter version with a crisp exterior.
spicierSpicier
Increase green chili and red chili powder for a hotter cutlet that pairs especially well with mint chutney.
no eggNo-egg
Use a thin slurry of flour and water instead of beaten egg to help the breadcrumbs stick.
party sizeParty-size
Shape the mixture into smaller bite-size patties for appetizer platters and easier batch frying.
Why this is on our healthy list.
Protein-Rich Filling
Mutton mince and egg make these cutlets satisfying and helpful for a more filling snack or side.
Herb-Forward Flavor
Fresh coriander and mint add aroma and freshness while contributing plant compounds alongside the rich meat.
More Satiety from Potato
Boiled potato helps bind the cutlets and adds body, making the dish more substantial and comforting.
Frequently asked questions
The mixture is usually too wet or too warm. Dry the keema thoroughly, cool it before mixing, and rest the coated cutlets before frying.
