PARSI MUTTON CUTLET

by RANVEER BRAR

INGREDIENTS

300g mutton mince 2 tbsp ginger and garlic paste 2 green chillies, chopped ½ tsp turmeric 1 tsp red chilli powder ½ tsp clove and cinnamon powder 2 medium potatoes, boiled and mashed 5 to 6 mint leaves, chopped 1 tbsp coriander, chopped Salt for seasoning 1 cup bread crumbs 4 eggs, whisked Oil, for shallow frying.

Serve with

Onion rings Mint chutney

Method

In a bowl, add the ginger and garlic paste, chopped green chillies, turmeric, red chilli powder, clove cinnamon powder, mashed potatoes, mint leaves, coriander leaves and salt. Mix everything well so that the flavours get incorporated with the meat. Make medium sized balls of this mixture and press them gently in between your palms to get the cutlet shape. Place the cutlets in the refrigerator for 30 minutes. Coat the cutlets with egg wash and then with breadcrumbs and keep aside. Meanwhile heat oil in a frying pan and shallow fry the cutlets until golden brown or until the meat is tender. Remove and place on an absorbent paper to drain off the excess oil. Serve hot with mint chutney and onion rings.