| Prep Time | 40 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 250 gm Licious Mutton Keema
- 2 tbsp coriander finely chopped
- 1-2 green chillies minced finely
- 1 tsp ginger garlic paste
- 1 tsp red chilli powder
- 1 tsp Bengali garam masala powder (cinnamon, green cardamom, clove, mace, nutmeg)
- 1 tsp Crushed black pepper
- 1 potato boiled and mashed
- 2 eggs, beaten
- Oil – For Frying
- 1 cup breadcrumbs
- Salt - to taste
Ingredients
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Instructions
- Add the mutton keema with the remaining ingredients, except for the breadcrumbs and eggs, into a clean bowl.
- Mix everything thoroughly.
- Use your hands to shape a part of the mixture as a diamond. Use up the entire mixture and form as many cutlets as possible.
- Spread the breadcrumbs on a flat plate and keep the bowl of beaten eggs ready.
- Heat oil in a kadhai or deep-frying pan.
- Make sure you pour the right amount of oil for deep frying the cutlets.
- Dip a cutlet into the beaten egg, allowing the excess to drip off.
- Roll the egg-coated cutlet on the breadcrumbs so that it is covered uniformly.
- Slide the cutlet carefully into the hot oil.
- Keep the heat medium to avoid burning.
- Fry until the cutlet turns golden brown.
- Fry the remaining cutlets and remove each carefully into a platter.
- Serve piping hot with Kashundi (mustard sauce) and tomato ketchup on the side.
Recipe Notes
Tips
You are welcome to serve the cutlets with multiple dips on the side. This will highlight the generosity associated with Ramzan. It is time to care and share! Now that you know how to prepare mutton cutlets, serve them to your guests and family when they break their fast at sundown.
Let us not forget to click a beautiful photograph of cutlets made with mutton keema from Licious. Sharing it on Instagram using #MadeWithLicious to win Licious Cash.