Mutton cutlets | How to make Mutton cutlets

1 review
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By Sujata Limbu
Created on 18th Aug 2015
  • Mutton cutlets, How to make Mutton cutlets
Mutton cutletsby Sujata Limbu
  • Mutton cutlets | How to make Mutton cutlets (50 likes)

  • 1 review
    Rate It!
  • By Sujata Limbu
    Created on 18th Aug 2015

About Mutton cutlets

These crispy and scrumptious Parsi mutton cutlets are succulent and a perfect appetizer for any meal.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Mutton cutlets

Ingredients to make Mutton cutlets

  • 500 grams Minced Mutton/Keema
  • 5 Eggs
  • 1 teaspoon cumin powder (roasted)
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • 1/3 teaspoon turmeric powder
  • 1/2 tablespoon ginger paste
  • 1/2 tablespoon garlic paste
  • 3-4 Green chillies finely chopped(can add less or more taste)
  • 2 tablespoon coriander leaves finely chopped
  • 2 tablespoon mint finely chopped
  • 5 Slices of bread
  • 75 grams bread crumbs
  • 2 Lemons (cut into wedges)
  • Onion rings and slit green chillies to garnish
  • Oil as required to deep fry
  • Salt to taste

How to make Mutton cutlets

  1. Squeeze the minced mutton between the palms of your hands to remove excess water.
  2. Soak the bread in one cup of water for half a minute and squeeze to remove excess water.
  3. Place the mutton, bread, salt, ginger paste, garlic paste, green chillies, red chilli powder, coriander powder, roasted cumin powder, turmeric powder, mint leaves and coriander leaves in a deep bowl.
  4. Mix well and set aside to marinate for three to four hours i the refrigerator.
  5. Divide the marinated mince into twelve equal portions, shape each portion into a ball and roll in breadcrumbs.
  6. Place each ball on a flat surface and flatten with your fingers into a four-inch patty, dusting with breadcrumbs as required.
  7. Place the cutlets in a refrigerator for half an hour.
  8. Heat plenty of oil in a deep kadai. Beat eggs lightly with salt and two tablespoons of water.
  9. Dip the cutlets in the egg and deep-fry for two to three minutes on each side.
  10. Drain on absorbent paper.
  11. Serve hot with a garnish of onion rings, lemon wedges and a green chilli.

Reviews for Mutton cutlets (1)

Amudha Selvaraja year ago