Mutton Kheema Cutlets
Aromatic and tasty Cutlets
Ingredients
- 500 gms mutton mince (kheema)
- 2 medium onions (roughly chopped)
- 1 large potato (cut in 1/2 inch cubes)
- 2 green chillies (chopped)
- 2 tbsps coriander leaves (chopped)
- 1/2 tsp chopped mint leaves
- 1/2 tsp red chilly powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander seed powder
- 1/4 tsp garam masala powder (optional)
- 2 tsp (heaped) ginger garlic paste
- 1 tsp roughly chopped garlic (use more if you like a nice bite of garlic)
- 1 1/2 tsp bread crumbs + 75 gms for coating the cutlets
- 2 eggs (for coating the cutlets)
- Salt to taste
- Oil for frying
Method
- Step 110 mins
- Step 22 hrs
- Step 315 mins
- Info
Wash the mutton mince well,
Heat oil in a small pressure cooker, when slightly hot add in the mutton mince,onions, potatoes, green chillies, spice powders, ginger garlic paste and green chillies.
Add in required amount of salt.
Cook the mince mixture slightly and then pressure cook (WITHOUT WATER) for one whistle.
Turn of the gas, and wait for the cooker to cool down.
Once cool, blitz this mixture in a blender for 1 to 2 seconds.
Next add in the chopped coriander leaves, mint leaves, chopped garlic and breadcrumbs to the mince mix.
Allow to marinate for 2 hours or even overnight (This will cause all the flavours to soak up well)
Once the mix is marinated well, form small patties using about 1 1/2 tbsp of the mixture.
Dip these cutlets into beaten eggs and then coat them with breadcrumbs.
Shallow fry till they are golden brown on each side.
Serve hot with tea, as a side, or an appetizer.
Drizzle some lemon juice over them before serving.
Traditionally these cutlets are made by adding one small egg to the mixture along with two slices of bread dipped in water, which is then squeezed out before adding to the mixture, the cutlets are then dipped in an egg wash and coated with coarse semolina and then fried. Breadcrumbs work wonders too.