About the Dish
Mutton Cutlet – what’s not to love about this crispy, golden, flavorful little masterpiece? It’s the kind of dish that makes you say “just one more” and before you know it, you’ve eaten half the plate! Imagine tender mutton mixed with aromatic spices, all wrapped up in a crispy, golden coating. Every bite is a crispy, spiced explosion with that melt-in-your-mouth mutton filling!
These cutlets are like the perfect snack for any occasion – whether you’re hosting friends, chilling with family, or just craving something delicious. It’s a fun little snack that’s got just the right balance of flavor and crunch, and it’s always a crowd-pleaser! Serve it with a little tangy mint chutney or tomato ketchup, and you’ve got yourself a snack worth celebrating.
Perfect for tea-time, game nights, or just when you need something to snack on with your favorite drink. Plus, they’re so easy to eat that you might not even realize you’ve finished an entire batch (oops!). Mutton Cutlet – crispy, spicy, and totally irresistible!
Recipe
Ingredients
Directions to make
- 300g mutton (goat or lamb), finely minced
- 1 medium onion, finely chopped
- 1-2 green chilies, finely chopped (optional)
- 1-inch piece of ginger, grated
- 3-4 cloves of garlic, minced
- 1 tsp garam masala
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to taste)
- Salt to taste
- 1/4 cup fresh coriander leaves, chopped
- 1 large potato, boiled and mashed
- 1/2 cup bread crumbs
- 1 egg, beaten (for binding)
- Oil for frying
Step 1 : Cook the Muttons
- In a pan, heat a little oil and sauté the chopped onions until golden brown.
- Add the ginger and garlic, and sauté for another minute.
- Add the minced mutton, green chilies, and all the spices: garam masala, cumin powder, coriander powder, turmeric, red chili powder, and salt.
- Cook the mutton on medium heat, stirring occasionally, until it’s fully cooked, tender, and any excess moisture evaporates (about 10-12 minutes).
- Once cooked, remove from heat and let it cool.
- Once the mutton mixture cools down, add the boiled and mashed potato to the pan. This will help bind the mixture and give the cutlet a soft texture.
- Add the chopped coriander leaves and mix everything thoroughly.
- Check the seasoning and adjust salt or spices if needed.
- Shape the mixture into small round or oval patties.
- Beat an egg in a small bowl.
- Place the bread crumbs in a separate plate.
- Dip each patty into the beaten egg, then roll it in the bread crumbs to coat evenly.
- Heat oil in a frying pan on medium heat. Once the oil is hot, gently slide the cutlets into the pan.
- Fry the cutlets until they are golden brown and crispy on both sides, about 3-4 minutes per side.
- Remove them from the pan and place them on a paper towel to drain any excess oil.
- Serve your Mutton Cutlets hot with a side of mint chutney or tomato ketchup, and enjoy!
