Mutton Cutlets

Mutton cutlets are the luscious, golden brown discs that can bring in cheer to any meal. Honestly, this claim is true!

We eat mutton cutlets with rice and daal/sambhar. It goes with rasam, curd and of course it can be eaten with gravies and stews. It is yum with bread and roties. Hot pulao and the mutton cutlets are old friends. Just a raita is enough to make it a wholesome meal.

It can be also had as a snack on its own! When served with a few pieces of lime and a green chutney, I have had guests gushing about it for days!

Making the Mutton Cutlets

I find it easiest to shape the cutlets a day before they are actually needed. So on the spot, they can be fried and eaten crisp and hot. I have had my mother pack me sandwiches and burgers with these in them, and oh my, they don’t taste bad even when they are cold!

The mince

Get minced meat from a reputed place. It should be fat free. Cook this with salt and chilly powder in a pressure cooker with minimal water.

Generally you should calculate a quarter of a kilo of mince for making 8 medium- sized cutlets. I at times cheat a bit and add extra potatoes to get more number of cutlets!

Other preparations

Boil 2 potatoes and mash it with some salt.

Chop 3 onions, some garlic pods, 2 chillies (optional), some curry leaves (optional) and fry it lightly. Add lots of coriander.

Mixing all this with lime juice, garam masala and more salt (to taste) should leave you with a firm dough-like mixture.

Finally, the shaping of the cutlets and coating them. You will need eggs and bread crumbs. In case you do not have time to crumb coat each cutlet, simply add a beaten egg to the mixture. Adjust the consistency by adding a couple of bread slices after blending it in a mixer into crumbs. Generally 2 slices should be enough.

I use a griddle to shallow fry the cutlets. I pour oil, and add 4 cutlets in the oil, one by one. After a few minutes, I turn them over. These are then pushed to the sides.

I repeat till all the cutlets are done. If needed, I add more oil.

In the sides, the cutlets keep cooking and turn crisp and golden brown.

So delicious!

Mutton Cutlets

Recipe by Sheetal RabindranCourse: Sides, snacksCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes

Mutton cutlets are the much-loved and very versatile side dish that go with everything. A must-try recipe, this one is for keeps!

Ingredients

  • 1/4 kg minced mutton

  • 2 potatoes, boiled

  • 3/4 cups chopped onions

  • 1 tbsp chopped garlic

  • 1 slit and chopped chilli (optional)

  • 1 tbsp chopped curry leaves (optional)

  • 1/2 tsp chilli powder

  • 1/2 cup chopped coriander

  • 1 lime

  • 1/2 tsp garam masala

  • 1 cup bread crumbs

  • 2 eggs, beaten

  • Oil for frying

Directions

  • Cook the minced mutton with chilli powder and 1/2 tsp salt in a pressure cooker for 5 minutes after full pressure (or by any other method, till cooked.)
  • Let the pressure subside on its own and open the cooker. Now put it back on the stove and heat it, letting all the residual water evaporate. the mince should be moist, but not watery.
  • Fry the onions, green chilli, garlic and curry leaves till translucent in a bit of oil.
  • Mash the boiled potatoes and add salt. Mix well.
  • Mix the mince, the potatoes and the onion mixture in a large plate. Now add the lime juice and chopped coriander. Finally add garam masala and lime juice. Check the seasoning.
  • Make 8-10 balls and flatten them. Dip each of these in the beaten egg. Now coat them in bread crumbs.
  • Continue till all are done. If you like a thick crumb coat, repeat the process of dipping in egg and bread crumbs one more time.
  • Shallow fry the cutlets in oil just before serving.

Notes

  • You can make up to step 7 in advance. It keeps in the fridge for two days. Fry in oil as and when you need them.
  • In case you are short of time, you can add a beaten egg and a couple of bread slices to the mixture (after blending the slices in a mixer into crumbs) Shape into discs or cylinders and fry them.
  • I shallow fry the cutlets, but you can also deep fry them.
  • However, remember you need to be careful that the cutlets do not break-up in the oil. So the trick is to keep the oil hot, and to not disturb the cutlets till done on each side to a golden brown.
 

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