Kerala Style Mutton Cutlet

Traditionally we make cutlets of beef, but I like these Kerala style mutton cutlets too. You can make them with mutton pieces or mutton kheema (minced mutton).

They are crisp on the outside and soft and delicious on the inside and best had hot. They make great starters or appetizers. You can have them with tomato sauce or coriander chutney.

Kerala style mutton cutlet

This recipe makes 15 small mutton cutlets.

Ingredients

  • 500 gm boneless mutton
  • 1 large onion, finely chopped
  • 3 cm ginger, finely chopped
  • 1 green chilly, finely chopped
  • coriander leaves (optional)
  • 1 stalk curry leaves
  • 2 tsp garam masala powder
  • 1 medium potato
  • 1 egg
  • 3 rusk, powdered / 1 cup bread crumbs
  • oil

Marination

  • 1 tsp vingar
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp pepper powder
  • salt

Method

Clean and marinate the mutton using the marination ingredients for 30 minutes. Pressure cook the mutton till cooked, typically 15 – 20 min. Keep it aside to cool.

Place the potato in boiling water and cook till done. Keep aside to cool.

Mince the mutton in a mixie. First try a small batch. If the minced mutton seems mushy, then mash the mutton with your hands.

Heat oil in a pan and add the finely chopped onions, ginger, chilly and curry leaves. Saute till onions turn light brown. Add the minced mutton, salt to taste and garam masala and saute till it becomes dry or light brown in color. Take off heat and keep to cool.

Mash the potato and add to the mutton mixture. Optionally, you can add coriander leaves too. Mix well.

Make small balls out the mixture and shape them how you want. I usually make them circular.

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Beat the egg with a pinch of salt and optionally pepper powder.

Heat oil in a pan.

Dip each cutlet into the egg mixture, then roll in the breadcrumbs and fry in oil till both sides are light brown in color.

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Serve hot with tomato sauce or coriander chutney.

Note

When the breadcrumbs are made of powdered rusk/toast, the cutlet is crispier.

Mutton Cutlets

Kerala Style Mutton Cutlet
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 500 gm boneless mutton
  • 1 large onion, finely chopped
  • 3 cm ginger, finely chopped
  • 1 green chilly, finely chopped
  • coriander leaves (optional)
  • 1 stalk curry leaves
  • 2 tsp garam masala powder
  • 1 medium potato
  • 1 egg
  • 3 rusk, powdered / 1 cup bread crumbs
  • oil
  • Marination
  • 1 tsp vingar
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp pepper powder
  • salt
Instructions
  1. Clean and marinate the mutton using the marination ingredients for 30 minutes. Pressure cook the mutton till cooked, typically 15 - 20 min. Keep it aside to cool.
  2. Place the potato in boiling water and cook till done. Keep aside to cool.
  3. Mince the mutton in a mixie. First try a small batch. If the minced mutton seems mushy, then mash the mutton with your hands.
  4. Heat oil in a pan and add the finely chopped onions, ginger, chilly and curry leaves. Saute till onions turn light brown. Add the minced mutton, salt to taste and garam masala and saute till it becomes dry or light brown in color. Take off heat and keep to cool.
  5. Mash the potato and add to the mutton mixture. Optionally, you can add coriander leaves too. Mix well.
  6. Make small balls out the mixture and shape them how you want. I usually make them circular.
  7. Beat the egg with a pinch of salt and optionally pepper powder.
  8. Heat oil in a pan.
  9. Dip each cutlet into the egg mixture, then roll in the breadcrumbs and fry in oil till both sides are light brown in color.
  10. Serve hot with tomato sauce or coriander chutney.

 
Mutton Cutlets

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