Mutton Cutlets

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.


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