How to make Mutton Cutlet Recipe

How to make Mutton Cutlet Recipe

INGREDIENTS for Mutton Cutlet

Mutton kheema – 250 GMS
Mashed potato – 150 gms
Ginger garlic green chilli paste – 1 ½  tbsp
Finely chopped coriander leaves – 1/3 cup
Garam masala – 1 tsp
Chaat masala – 1tsp
Finely chopped onion – ½ cup
Oil for shallow fry
Salt as per taste
Cornflour – 2 1 cup
Bread crumbs for coating

PREPARATION of Mutton Cutlet

Clean the kheema for the crop. Immerse in water for 10 minutes to remove excess blood. Drain and rinse. Pressure cook the kheema until 2 whistles. Turn off the flame and remove the kheema and drain excess water keeping it in the strainer. Tighten the extra water with your hands. Keep the kheema aside.
Take a small oil heating pan of 2 teaspoons. Add the ginger + garlic + green chili paste, fry until the raw odor leaves.add garam masala stir and flame out.

METHOD to Cook Mutton Cutlet

Take the cooked lamb kheema on a large plate.

Add the mashed potato + fried ginger, garlic, green chilli paste with garam masala + coriander leaves + salt + onion + chaat masala and mix well with clean hands.

Take a handful of this mixture and make balls out of it by rolling in your hands. Flatten and give the desired shape.

If time permits, keep it in the refrigerator for some time.

Take each cutlet dip in the Cornflour solution, then roll in the breadcrumbs. Repeat this with all the chops.

Refrigerate for some time or directly fry.

Slight Saturate on both sides until the color is golden.

Remove on absorbent paper.

Garnish with mint leaves.

Serve with green chutney and onion rings

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