Mutton Cutlet
Crispy on the outside, soft and savory on the inside. These spiced minced mutton patties are a perfect appetizer or evening snack, packed with aromatic Indian spices and coated in crunchy breadcrumbs.
For 4 servings
Cook the Mutton Filling
- In a pressure cooker, combine the mutton keema, ginger-garlic paste, turmeric powder, red chilli powder, 0.5 tsp of the salt, and 1/2 cup of water.
- Pressure cook on medium heat for 3-4 whistles, or until the mutton is tender (approx. 15 minutes).
- Allow the pressure to release naturally. Open the cooker and, if any water remains, cook on high heat, stirring continuously, until the mixture is completely dry.
- Let the cooked mutton cool down completely. This is a crucial step to prevent the cutlets from breaking.
Prepare the Cutlet Mixture
- While the mutton cools, heat 1 tbsp of oil in a small pan. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
- Add the chopped green chillies and cook for another minute.
- In a large mixing bowl, combine the cooled mutton, sautéed onion mixture, boiled and mashed potatoes, coriander powder, garam masala, black pepper powder, the remaining 0.75 tsp salt, and chopped coriander leaves.
- Mix everything thoroughly with your hands until it forms a cohesive, dough-like mixture. Taste and adjust seasoning if necessary.
Shape and Chill the Cutlets
- Divide the mixture into 8 equal portions.
- Roll each portion into a smooth ball, then gently flatten it into a round or oval patty about 1/2-inch thick.
- Place the shaped cutlets on a plate and refrigerate for at least 30 minutes. This helps them firm up and hold their shape during frying.
Coat the Cutlets
- Set up a coating station with two shallow dishes. In one, place the lightly beaten egg. In the other, spread the breadcrumbs.
- Take a chilled cutlet and dip it into the beaten egg, ensuring it's fully coated.
- Let any excess egg drip off, then immediately place the cutlet in the breadcrumbs. Press gently to coat both sides evenly.
- Shake off any excess breadcrumbs and set the coated cutlet aside. Repeat for all remaining cutlets.
Shallow Fry
- Heat 1/2 cup of oil in a wide, heavy-bottomed pan over medium-high heat. The oil is ready when a pinch of breadcrumbs sizzles immediately.
- Carefully place 3-4 cutlets in the pan, leaving space between them. Do not overcrowd.
- Fry for 3-4 minutes per side, until they are deep golden brown and crispy.
- Using a slotted spoon, remove the cutlets and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- Repeat with the remaining batch of cutlets.
Serve
- Serve the mutton cutlets hot with mint chutney, tamarind chutney, or tomato ketchup, along with a side of sliced onions and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the mutton and potato mixture is completely dry. Any excess moisture will cause the cutlets to break apart while frying.
- 2For the best texture, boil and mash the potatoes while they are still hot to avoid lumps.
- 3For an extra crispy coating, you can double-coat the cutlets: dip in egg, then breadcrumbs, then egg again, and finally breadcrumbs.
- 4Refrigerating the shaped cutlets for 30 minutes before frying is a key step that helps them hold their shape better in the hot oil.
- 5Do not overcrowd the pan while frying. This lowers the oil temperature and can result in soggy, greasy cutlets.
- 6You can prepare and freeze uncooked, coated cutlets. Arrange them in a single layer on a tray, freeze until solid, then transfer to a freezer-safe bag for later use.
Adapt it for your goals.
Ingredient Swap
Use minced chicken (keema) or lamb instead of mutton. Adjust cooking time accordingly as chicken cooks faster.
Vegetarian VersionVegetarian Version
Replace mutton with a mixture of mashed vegetables like carrots, peas, and beans, or use crumbled paneer or mashed soya granules.
Healthier Cooking MethodHealthier Cooking Method
For a lower-fat version, bake the cutlets in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. You can also use an air fryer.
Spicier VersionSpicier Version
Increase the amount of green chillies and red chilli powder, or add a pinch of chaat masala to the mixture for an extra tangy kick.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Source of Iron
This dish provides a good amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is vital for preventing anemia and maintaining energy levels.
Energy Booster
The combination of protein from mutton and carbohydrates from potatoes provides a sustained release of energy, making these cutlets a satisfying and energizing snack.
Frequently asked questions
This usually happens due to excess moisture in the mixture. Ensure the cooked mutton is completely dry and the mashed potatoes aren't watery. Chilling the shaped cutlets for at least 30 minutes is also crucial to help them hold their shape.