Name: Mutton cutlets recipe by Sujata Limbu at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 grams Minced Mutton/Keema; 5 Eggs; 1 teaspoon cumin powder (roasted); 1 teaspoon coriander powder; 1 teaspoon red chilli powder; 1/3 teaspoon turmeric powder; 1/2 tablespoon ginger paste; 1/2 tablespoon garlic paste; 3-4 Green chillies finely chopped(can add less or more acc.to taste); 2 tablespoon coriander leaves finely chopped; 2 tablespoon mint finely chopped; 5 Slices of bread; 75 grams bread crumbs; 2 Lemons (cut into wedges); Onion rings and slit green chillies to garnish; Oil as required to deep fry; Salt to taste

Ingredients Serving: 4

500 grams Minced Mutton/Keema
5 Eggs
1 teaspoon cumin powder (roasted)
1 teaspoon coriander powder
1 teaspoon red chilli powder
1/3 teaspoon turmeric powder
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
3-4 Green chillies finely chopped(can add less or more acc.to taste)
2 tablespoon coriander leaves finely chopped
2 tablespoon mint finely chopped
5 Slices of bread
75 grams bread crumbs
2 Lemons (cut into wedges)
Onion rings and slit green chillies to garnish
Oil as required to deep fry
Salt to taste

Instructions

Squeeze the minced mutton between the palms of your hands to remove excess water.
Soak the bread in one cup of water for half a minute and squeeze to remove excess water.
Place the mutton, bread, salt, ginger paste, garlic paste, green chillies, red chilli powder, coriander powder, roasted cumin powder, turmeric powder, mint leaves and coriander leaves in a deep bowl.
Mix well and set aside to marinate for three to four hours i the refrigerator.
Divide the marinated mince into twelve equal portions, shape each portion into a ball and roll in breadcrumbs.
Place each ball on a flat surface and flatten with your fingers into a four-inch patty, dusting with breadcrumbs as required.
Place the cutlets in a refrigerator for half an hour.
Heat plenty of oil in a deep kadai. Beat eggs lightly with salt and two tablespoons of water.
Dip the cutlets in the egg and deep-fry for two to three minutes on each side.
Drain on absorbent paper.
Serve hot with a garnish of onion rings, lemon wedges and a green chilli.

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