Mutton Keema Cutlet
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
12 steps. 35 minutes total.
- 1
Boil, peel, and mash the potatoes until smooth
- a.Ensure there are no lumps. Set aside to cool.
- 2
Heat 2 tbsp of oil in a pan over medium heat
- a.Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
- 3
Add the ginger-garlic paste and chopped green chillies
- a.Sauté for 1-2 minutes until the raw aroma disappears.
- 4
Add the mutton keema to the pan
- a.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.
- 5
Step 5
- a.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.
- 6
Reduce the heat to low, cover the pan, and let the keema cook for 10-15 minutes
- a.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.
- 7
Step 7
- a.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.
- 8
Divide the mixture into 12 equal portions
- a.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.
- 9
Prepare the coating station
- a.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.
- 10
Dip each patty first into the flour slurry, letting any excess drip off
- a.Then, coat it evenly with breadcrumbs, pressing gently so they adhere well.
- 11
Heat 1 cup of oil in a wide pan for shallow frying over medium heat
- a.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.
- 12
Step 12
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the keema mixture is completely dry before mixing with potatoes. Any moisture will cause the cutlets to break during frying.
- 2Let the cooked keema mixture cool down completely before shaping. A warm mixture can be difficult to handle and bind.
- 3For a firmer texture, bake the potatoes instead of boiling them to minimize water content.
- 4Do not overcrowd the pan while frying. This lowers the oil temperature and can result in soggy, greasy cutlets.
- 5For an extra crispy crust, double-coat the patties: dip in slurry, then breadcrumbs, then back in the slurry, and finally in breadcrumbs again.
- 6If the mixture feels too wet to form patties, add a tablespoon or two of breadcrumbs or roasted gram flour (besan) to help bind it.
Adapt it for your goals.
Meat
Substitute mutton with minced chicken, turkey, or lamb. Adjust cooking time accordingly as chicken and turkey cook faster.
VegetarianVegetarian
Replace mutton keema with crumbled paneer, mashed soya granules, or a mixture of finely chopped vegetables like carrots, peas, and beans.
Gluten FreeGluten-Free
Use rice flour or cornstarch for the slurry and coat with crushed cornflakes or gluten-free breadcrumbs.
SpicierSpicier
Increase the amount of green chillies and red chilli powder, or add a pinch of black pepper powder to the keema mixture.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
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.
Energy Boosting
The combination of protein from mutton and complex carbohydrates from potatoes provides a sustained release of energy, keeping you full and active.
Beneficial Spices
Spices like turmeric and cumin are known for their antioxidant and anti-inflammatory properties, which contribute to overall health.
Frequently asked questions
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.