Mutton Pattice

1. 1
   pressure cook · ~25 min

   Cook the mutton.

   1.Add mutton, 0.25 tsp salt, turmeric powder, black pepper, and water to a pressure cooker.

   2.Cook over medium heat for 4 to 5 whistles, until the mutton is tender.

   3.Let the pressure drop naturally, then open the cooker.

   4.If any liquid remains, cook uncovered for 2 to 3 minutes until nearly dry.

   TIPKeep the filling fairly dry or the patties can break while shaping.
2. 2
   prep · ~5 min

   Mince the cooked mutton.

   Cool the cooked mutton slightly, then mince it finely with a knife or pulse it briefly in a grinder for a coarse texture.

3. 3
   boil · ~20 min

   Boil and mash the potatoes.

   1.Boil the potatoes until fully tender.

   2.Drain well and let them steam dry for 1 to 2 minutes.

   3.Mash until smooth with no large lumps.

   4.Mix in cornflour and 0.25 tsp salt.

   TIPDry potatoes make a better outer covering and help the pattice stay crisp.
4. 4
   saute · ~12 min

   Make the mutton filling.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add onion and cook until soft and lightly golden, 5 to 6 minutes.

   3.Add ginger, garlic, and green chili and cook for 1 minute.

   4.Add minced mutton, red chili powder, and garam masala.

   5.Cook for 4 to 5 minutes, stirring, until the filling is dry and aromatic.

   6.Turn off the heat and mix in coriander leaves and lemon juice.
5. 5
   rest · ~10 min

   Cool the potato and filling mixtures.

   Let both mixtures cool enough to handle. Warm filling can soften the potato layer and make shaping difficult.

6. 6
   assemble · ~12 min

   Shape the pattice.

   1.Divide the potato mixture into 8 equal portions.

   2.Divide the mutton filling into 8 equal portions.

   3.Flatten one potato portion in your palm into a small disc.

   4.Place one portion of filling in the center and seal it with the potato mixture.

   5.Gently flatten into an oval or round patty.

   6.Repeat with the remaining potato and filling.

   TIPGrease your palms lightly with oil if the potato mixture starts sticking.
7. 7
   assemble · ~7 min

   Coat the pattice.

   1.Dip each patty in beaten egg.

   2.Coat it evenly with bread crumbs.

   3.Set the coated patties on a plate.

   4.Rest them for 5 minutes so the coating settles.
8. 8
   fry · ~15 min

   Shallow fry until golden.

   1.Heat the remaining oil in a flat pan over medium heat.

   2.Place the patties in the pan without crowding.

   3.Cook for 3 to 4 minutes on each side until crisp and deep golden.

   4.Remove and place on a plate.

   TIPFlip only after the first side is well set, or the coating may tear.
9. 9
   serve

   Serve the mutton pattice hot.

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