This has always been, for my husband, an all time favourite non-veg starter. For any special occasion or family gathering this dish is a must serve, on demand, or rather I would say, a gentle request from him. What’s more I love cooking it! Here is how I prepare the mutton cutlets…
- 1 lb Meat(lamb or goat)- Ground mutton
- 2 (chopped finely) Onions
- Ginger/Garlic paste
- 2 tsp Chilli Powder
- 3 chopped Green chillies
- A few coriander leaves/cilantro (chopped finely)
- Salt to taste
- 2 Eggs
- As required Bread Crumbs
- 1 large potato
- 3 Tbsp Oil
- A pinch of turmeric powder
- Boil the potato, mash and set aside.
- Heat oil in a pan; add one half of the finely chopped onion and ginger-garlic paste. Sauté for 2 minutes. Add ground meat, red chilli powder, turmeric powder and salt. Continue cooking with stirring; add little water and cook till meat is done and the water has been absorbed completely. Remove from heat and cool.
- Mix the mashed potato with the cooked meat.
- Add one egg, the remaining chopped onion, green chillies and cilantro to the meat and potato mixture and mix thoroughly.
- Beat the white of one egg.
- Take the meat mixture of required quantity to make into shape of cutlet – either round or triangular, about 1/4 in thick, to form around 8-10 cutlets.
- Dip into the white of the egg and then into the bread crumb and press with both hands on all side one by one.
- Heat oil for deep frying. Ensure that the oil is very hot and deep fry the cutlets one at a time.
- Serve hot with Tomato ketchup or mint chutney, if required, garnish with sliced onions.
- Ground lamb or goat meat can be substituted by chicken or turkey as well.
- Ensure not to over fry or burn the cutlets.