Checkout Mutton cutlet Recipe – It is a delicious starter or snack prepared with keema, coriander leaves, green chillies, etc. Every bite will give you refreshing flavour and nice aroma.
For Sunday’s Lunch, I wanted to try something different , so decided to make this mutton cutlet. Grinding keema with onion, green chillies, coriander leaves, ginger , garlic makes cutlet very delicious and flavourful. It was very juicy and wonderful. We finished off the plate in minutes. I’m waiting to try this recipe once again. Main thing to be noted here is, drain the water well after washing keema. Else keema will not hold its shape. I also tried to make a vegetarian version of this and tried with Soya chunks. The Soya Kabab was also so delicious. There is another Recipe called Mutton Keema Masala which goes well with Idly / dosa, Now have a look at the recipe and try at home. Let me know your how it turned out for you!
How to make Mutton Cutlet
- Keep your Ingredients Ready for grinding.
- In a blender, add keema, onion, coriander leaves, ginger, garlic and green chillies. blend it without adding water.
- To the ground mixture, add turmeric powder, red chilli powder, coriander powder, roasted jeera powder, garam masala and chat masala.
- Mix well. The mutton keema mixture is ready now. Take a small ball and flatten it and fry on tawa.
- Place it over the tawa and drizzle oil over it.
- Let it cook in medium flame for 2 – 3 mins on one side.
- Then flip it and drizzle oil for 2 – 3 more mins.
- Remove it to a serving dish.
- Do not Overcook. The cutlet should be juicy.
- If you overcook, the cutlet will lose its juiciness.
Mutton Cutlet Recipe
Mutton Cutlet
Ingredients
- 350 Grams Mutton keema
- 1 Onion Chopped
- 2 Green chillies
- 1/2 cup Coriander leaves
- 1 inch Ginger
- 5 Cloves Garlic
- 1 tsp Coriander powder
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Garam Masala
- 1/4 tsp Cumin powder
- 1/4 tsp Chat masala
- Salt as required
- Oil
Instructions
How to make Mutton Cutlet
- Wash and clean the mutton keema. Drain the water.
- In a blender add keema, onion, green chilies, coriander leaves, ginger and garlic.
- Do not add water while grinding.
- Grind it to paste.
- Transfer it to a mixing bowl, add all spice powders and mix well.
- Keep the mixture in refrigerator for 30 mins.
- Now heat a tawa.
- Add 2 tsp of oil and spread all over the tawa.
- Take a ball from the mixture and make it flat with your fingertips.
- Place it over the tawa and drizzle oil over it.
- Let it cook in medium flame for 2 - 3 mins on one side.
- Then flip it and drizzle oil for 2 - 3 more mins.
- Remove it to a serving dish.
- Do not Overcook. The cutlet should be juicy.
- If you overcook, the cutlet will lose its juiciness.
Notes
- After washing keema, drain the water well. Else keema will not hold its shape after grinding.
- If keema mixture is not holding its shape, add gram flour.
Tips:
- After washing keema, drain the water well. Else keema will not hold its shape after grinding.
- If keema mixture is not holding its shape, add gram flour.
Did you Try this Recipe ?
Share with us on Facebook or Instagram by tagging @fforflavour and hashtag it #fforflavour.
You may want to try other recipes from my blog
If you loved this post, then please let us know by liking, sharing, commenting and subscribing below!
