Mutton Cutlet

MUTTON CUTLET

Mutton Cutlet

INGREDIENTS

• 500 gms minced mutton
  
  1/2 tsp coriander seeds 
  
  1 stick cinnamon 
  
  1 tsp black pepper 
  
  1 tsp cumin
  
  3 cloves
  
  1 cup refined oil
  
  1 onion, finely chopped
  
  15 garlic cloves
  
  1 medium knob, chopped ginger
  
  4 green chillies 
  
  Salt to taste
  
  1/2 tsp turmeric powder 
  
  1/2 tsp chilli powder
  
  500 ml water
  
  2 boiled potatoes 
  
  A small bunch of fresh coriander
  
  1/2 lime
• 
  

METHOD 

• In a pan, dry roast coriander seeds, cinnamon, black pepper, cumin and cloves. Pound them together with a mortar and pestle. Transfer this garam masala into a small cup.
  
  Saute one finely chopped onion and refined oil in a pan. 
  
  Pound garlic, ginger, green chilies and salt in a mortar and pestle. Add them into a pan and saute them together
  
  Add powder spices like turmeric powder, chili powder and salt into a pan and saute them all together.
  
  Add water into a pan and mix them well
  
  Add  mutton mince, garam masala and salt into a pan and saute them together
  
  Transfer the mix into a bowl and add 2 smashed potatoes, green chillies, fresh coriander and half lime.
  
  Mix them well together and for binding use flour and bread crumbs
  
  Shape them into cutlets
  
  Pick three wide plates for cutlet binders. In the first plate, break open two eggs and mix them well. In the second plate, add half a cup of flour and in third plate, add seasoned bread crumbs and mix them well 
  
  Coat the cutlets with flour, dip them in the egg and than coat them with the seasoned bread crumbs
  
  Keep them in a fridge for 20 minutes.
  
  Shallow fry the cutlets in refined oil.
  
  Garnish and serve hot.