Mutton Keema Cutlet

Name: Mutton Keema Cutlet
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Cuisine: indian
Ingredients: 500 g mutton mince (lean); 2 pcs potato (medium, boiled and mashed); 2 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 2 tsp ginger-garlic paste; 3 tbsp coriander leaves (chopped); 2 tbsp mint (chopped); 0.5 tsp garam masala; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch black pepper; 0.5 tsp salt; 1 pcs egg (beaten, for coating); 1 cup breadcrumbs (for coating); 3 tbsp oil (for shallow frying); 0.5 cup water (for pressure cooking keema)

RATING

4.6/5(98)

TASTE SCORE

9/10

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.

PREP

25m

COOK

35m

SERVES

1 PIECE

337 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Cook the keema until nearly dry before mixing; any leftover moisture can make the cutlets split in the pan.
2
Let the keema mixture cool before adding mashed potato, or the cutlets can turn soft and harder to shape.
3
If the mixture feels sticky, chill it for 20 to 30 minutes before shaping for cleaner, firmer cutlets.
4
Press the breadcrumbs on well around the edges so the coating stays intact when you flip them.
5
Fry on medium heat only; high heat browns the crumbs too fast while the center stays cool.
6
Drain the fried cutlets briefly on a rack or paper so the crust stays crisp instead of steaming.

RECIPE VARIATIONS