Ingredients
700 gms Boneless mutton pieces
½ tsp Turmeric powder
1 tsp Pepper powder
350 gms Potatoes
1½ cup Shallots, chopped
1 tbsp Ginger, chopped
1 tbsp Garlic, chopped
5 Green chillies, chopped
1 tsp Garam masala
3 tbsp Oil for sautéing
1 cup Breadcrumbs
½ tsp Mustard seeds
2 Sprigs of curry leaves
2 tbsp Coriander leaves, chopped
Salt to taste
2 Eggs
Oil to deep fry
Method
Cook the potatoes with enough water until they become soft enough to mash. Once the potatoes are cooked, peel off the skin and set them aside.
Cook the boneless mutton pieces along with ¼ teaspoons of turmeric powder, one teaspoon of pepper powder, some salt, and a little water for about 5 to 6 whistles or until the mutton is tender, in a pressure cooker. Turn off the flame and allow the pressure to release by itself.
Once the pressure is released, open the lid, and continue cooking over a medium flame until the excess water from the meat, if any, is dried.
Mince the cooked mutton in a blender for a few seconds. Make sure not to overdo it. Keep it aside.
Now, mash the cooked potatoes with a hand masher and set aside.
Heat three tablespoons of oil in a pan. Splutter the mustard seeds. Add the finely chopped shallots, ginger, garlic, green chillies, and a spring of curry leaves. Sauté over a medium flame until they become light brown. Add salt to speed up the sautéing process. It takes about 10 minutes. Once done, add ¼ teaspoons of turmeric powder and mix well.
Add the minced mutton and combine well. Stir-fry for about 5 minutes over a medium flame. Then add garam masala and combine well. After that, add the chopped coriander leaves and mashed potatoes and mix well.
Once the mixture cools down, shape and bind the cutlets. Pinch off small balls and shape them into an oval or round shape. Set aside.
Dip each cutlet into the beaten egg mixture and coat it with breadcrumbs.
Deep fry them in hot oil until golden. Serve the mutton cutlets hot with tomato ketchup.
Do you have a favourite recipe to share? Write to us at food@gulfnews.com
