Mutton Potato Cutlets
Succulent spiced mutton combined with potato and fresh herbs, coated in a crisp crust and shallow-fried (or baked) — aromatic, balanced, and crowd-friendly.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Mutton (minced with some fat)
- 200 g Potato (boiled & mashed)
- 1 Onion (finely chopped)
- 2 cloves Garlic (minced)
- 10 g Ginger (minced)
- 2 Green Chillies (finely chopped (adjust to taste))
- 1 handful Coriander (fresh, chopped)
- ½ handful Mint (fresh, chopped)
- 1 tsp Cumin Powder
- ½ tsp Coriander Powder
- ¼ tsp Turmeric Powder
- ½ tsp Chilli Powder
- ¼ tsp Garam Masala
- 2 Cloves (finely ground)
- ⅓ inch small Cinnamon (finely ground)
- 1 tsp Salt (adjust to taste)
- 1 Egg (beaten)
- 100 g Breadcrumbs (plus extra for final coating)
- 1 tbsp Vegetable Oil (for cooking mixture)
- Oil (for shallow frying)
Instructions
- 1
In a heavy saucepan over medium heat, warm the 1 tbsp vegetable oil. Add the chopped onion, garlic and ginger; sauté until golden and fragrant (about 3-4 minutes).
- 2
Add minced mutton to the pan, gently breaking lumps. Cook until the meat is no longer pink and moisture has mostly evaporated.
- 3
Add cumin powder, coriander powder, turmeric, chilli powder, ground cloves and ground cinnamon. Stir well so spices coat the meat. Cook 1-2 minutes.
- 4
Remove from heat and transfer mixture to a bowl. Let it cool slightly.
- 5
Add mashed potato, chopped coriander, mint, green chillies, garam masala, and salt. Mix thoroughly until well combined.
- 6
Stir in the breadcrumbs (or enough to make the mixture shapeable but not dry). If mixture is too loose, add more breadcrumbs a little at a time.
- 7
Divide mixture into 8 equal portions. Shape each into a cutlet (approx 7-8 cm diameter, 1.5 cm thick).
- 8
Place the beaten egg in one shallow bowl and extra breadcrumbs in another. Dip each cutlet first into egg, then coat with breadcrumbs, pressing gently to adhere.
- 9
Chill the coated cutlets in the fridge for 10 minutes (this helps them hold shape).
- 10
Option A (Shallow Frying): In a nonstick pan, heat oil to about 170–180 °C (enough to cover half the height of cutlet). Fry cutlets 3–4 minutes each side until golden crisp and cooked through. Drain on paper towel.
- 11
Option B (Baking / Oven): Preheat oven to 200 °C (fan). Place cutlets on a greased baking tray, lightly brush or spray with oil. Bake 10 minutes, flip, then bake additional 5–7 minutes until golden and crisp.
- 12
Serve hot with mint-yoghurt dip, chutney, or wedge of lemon.