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Crispy on the outside, tender and flavorful on the inside, these mutton keema cutlets are a surefire hit. Spiced minced mutton and soft potatoes create an irresistible snack or appetizer, perfect with a side of mint chutney.
For 4 servings
Boil, peel, and mash the potatoes until smooth. Ensure there are no lumps. Set aside to cool.
Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Add the ginger-garlic paste and chopped green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
Add the mutton keema to the pan. Use a spatula to break up any lumps and cook for 5-7 minutes, stirring frequently, until the keema changes color from pink to brown.
Stir in the turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Mix well and cook for 2 minutes until the spices are fragrant.
Reduce the heat to low, cover the pan, and let the keema cook for 10-15 minutes. Uncover and cook for another 5 minutes, stirring, until all the moisture has evaporated. The mixture must be completely dry. Turn off the heat, stir in the garam masala, and let it cool completely.
In a large bowl, combine the cooled keema mixture, mashed potatoes, chopped coriander leaves, and lemon juice. Mix gently until just combined. Do not overmix.
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Crispy on the outside, tender and flavorful on the inside, these mutton keema cutlets are a surefire hit. Spiced minced mutton and soft potatoes create an irresistible snack or appetizer, perfect with a side of mint chutney.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 692.78 calories per serving with 29.79g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Divide the mixture into 12 equal portions. Shape each portion into a round or oval patty, about 1/2-inch thick. For best results, refrigerate the shaped patties for 30 minutes to help them firm up.
Prepare the coating station. In a shallow bowl, whisk the all-purpose flour and water to create a smooth, thin slurry. Spread the breadcrumbs on a separate flat plate.
Dip each patty first into the flour slurry, letting any excess drip off. Then, coat it evenly with breadcrumbs, pressing gently so they adhere well.
Heat 1 cup of oil in a wide pan for shallow frying over medium heat. Once the oil is hot, carefully place 3-4 coated cutlets in the pan. Fry for 3-4 minutes per side, until golden brown and crisp.
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 hot with mint chutney or ketchup.
Substitute mutton with minced chicken, turkey, or lamb. Adjust cooking time accordingly as chicken and turkey cook faster.
Replace mutton keema with crumbled paneer, mashed soya granules, or a mixture of finely chopped vegetables like carrots, peas, and beans.
Use rice flour or cornstarch for the slurry and coat with crushed cornflakes or gluten-free breadcrumbs.
Increase the amount of green chillies and red chilli powder, or add a pinch of black pepper powder to the keema mixture.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing iron-deficiency anemia.
The combination of protein from mutton and complex carbohydrates from potatoes provides a sustained release of energy, keeping you full and active.
Spices like turmeric and cumin are known for their antioxidant and anti-inflammatory properties, which contribute to overall health.
One serving of three Mutton Keema Cutlets contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil absorbed during frying.
Mutton Keema Cutlet is a good source of protein and iron. However, since it is shallow-fried, it is higher in calories and fat. To make it healthier, you can bake or air-fry the cutlets instead of frying.
Yes, you can. Preheat your oven to 200°C (400°F). Place the coated cutlets on a baking sheet lined with parchment paper, spray them lightly with oil, and bake for 20-25 minutes, flipping halfway through, until golden and crisp.
The most common reason is excess moisture in the mixture, either from the keema or the potatoes. Ensure the keema is cooked until completely dry and the potatoes are not waterlogged. Chilling the patties for 30 minutes before frying also helps them hold their shape.
Yes. You can prepare and shape the patties and store them in an airtight container in the refrigerator for up to 2 days. Coat and fry them just before serving for the best texture.
These cutlets are delicious with mint-coriander chutney, tamarind chutney, or tomato ketchup. They can also be served with a side of sliced onions and lemon wedges.