Mutton cutlets have been an integral part of indian cuisine. I have fond memories of my grandmother and mom preparing mutton cutlets for tea, lunch or dinner parties. These cutlets are easy to prepare, stores well refrigerated until use. I'm updating this recipe with newer pics and video, please click here to view the old recipe.
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Ingredients:
250 Grams Mutton Mince
200 Grams Potato
4 Green Chilies
5 Slices Fresh Bread
2 Cups Panko Bread Crumbs
1 Tbsp Chilly Powder
1 Tsp Chaat Masala
1/2 Tbsp Turmeric Powder
1 1/2 Tbsp Garam Masala
3 Tbsp Ginger and Garlic Paste Recipe Link
1 Large Onion
5 Sprigs Coriander
5 Sprigs Mint
1/2 Cup Fresh Peas
3 Eggs
3 Tbsp Maida (Refined Flour)
3 Tbsp Corn Flour
Salt as per taste
Oil as required...
Prep Up:
Wash, peel and grate the potato using a large eye grater. Place the grated potato in a tub of water until use.
Wash, peel and chop the onion, chilies, coriander and mint as fine as possible.
Prepare the ginger and garlic paste ahead of time. If your familier how to wash keema, wash the meat and reserve.
First Step:
Heat a pan on medium flame, add 3 tbsp oil allow the oil to reach temperature.
Add onion, ginger and garlic paste to the oil fry till onion starts to turn light brown in colour.
Add the dry spice powders to the onion, chilly powder, turmeric, chaat masala and garam masala fry for a minute.
Dry spice powder will burn and release bitter flavor to avoid add splash of water to cook all the ingredients till raw flavor reduces once the oil separates from the masala add the meat mince, grated potato and peas.
Stir and fry all the ingredients till the meat starts to release moisture.
Add salt as per taste and 1 1/2 cups water stir well cover and cook the meat till tender.
We can also use a pressure cooker to cook the meat till tender. Meat mixture will have a lot of gravy and moisture place the meat on high flame allow the excess moisture to evaporate keep checking and stirring constantly.
Once the meat has cooked and the moisture from the meat has evaporated remove from flame an reserve.
Second Step:
In a mixer jar add half the amount of meat and pulse twice till the meat has ground to a soft texture.
Add the ground meat to the other half of the meat combine and reserve.
In the same mixer jar add bread. Slice the bread into bite size pieces before adding to the mixer, pulse and grind to form bread crumbs.
Add the ground bread crumbs in batches to the meat and mix well.
Once we add bread crumbs to the meat, salt and spice level might reduce we need to adjust according to taste.
Mix all the ingredients well using hands before forming patties.
Third Step:
Whisk the eggs with 1/4 tsp salt and reserve. Combine maida and corn flour reserve in a plate. Spread the panko bread crumbs reserve.
Using a cookie/ cutlet cutter form patties. I always like to grease the cutlet mould before forming cutlets. Prepare as many cutlets required.
Roll and dust the cutlets in flour mixture first, pat and remove excess flour.
Dip the cutlet in egg and roll it in panko reserve the cutlets in a plate.
We can prepare as many cutlets as required and store it in the fridge until use.
Heat a wok on medium flame with 1 1/2 cups oil for frying.
Gently drop the cutlets one at a time and fry for 3 minutes on each side or until the cutlets turn golden in colour.
Don't fry on high flame always place the oil on medium or low flame the cutlets burn fast.
Drain the excess oil on tissue paper and serve as hot as possible i enjoy these type of cutlets with spicy mustard.
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