Crispy Mutton Cutlets Recipe: A Perfect Snack for Any Time of the Day

Looking for a delicious and easy snack? Try these crispy mutton cutlets that you can whip up in just 30 minutes. Perfect for any time of the day, these cutlets are best enjoyed hot with a side of ketchup.Recipe by Sobha Varghese, Special to Gulf NewsPrep Time: 15 minutesCook Time: 30 minutesServes: 20 to 25 cutletsIngredients:

700 grams boneless mutton pieces½ teaspoon turmeric powder1 teaspoon pepper powder350 grams potatoes1½ cups shallots, chopped1 tablespoon ginger, chopped1 tablespoon garlic, chopped5 green chillies, chopped1 teaspoon garam masala3 tablespoons oil for sautéing1 cup breadcrumbs½ teaspoon mustard seeds2 sprigs curry leaves2 tablespoons coriander leaves, choppedSalt to taste2 eggsOil for deep frying

Method:

Cook the potatoes in enough water until they are soft enough to mash. Once cooked, peel and set aside.In a pressure cooker, cook the boneless mutton pieces with ¼ teaspoon turmeric powder, 1 teaspoon pepper powder, salt, and a little water for about 5 to 6 whistles or until the mutton is tender. Turn off the heat and let the pressure release naturally.Once the pressure is released, open the lid and continue cooking over medium heat until any excess water evaporates.Mince the cooked mutton in a blender for a few seconds, being careful not to overdo it. Set aside.Mash the cooked potatoes with a hand masher and set aside.Heat 3 tablespoons of oil in a pan and splutter the mustard seeds. Add the chopped shallots, ginger, garlic, green chillies, and a sprig of curry leaves. Sauté over medium heat until light brown, about 10 minutes. Add salt to speed up the process. Once done, add ¼ teaspoon turmeric powder and mix well.Add the minced mutton to the pan and stir-fry for about 5 minutes over medium heat. Then, add garam masala and mix well. Incorporate the chopped coriander leaves and mashed potatoes into the mixture and combine thoroughly.Once the mixture cools down, shape the cutlets. Pinch off small portions and shape them into ovals or rounds. Set aside.Dip each cutlet into the beaten egg mixture and coat it with breadcrumbs.Deep fry the cutlets in hot oil until golden brown. Serve the crispy mutton cutlets hot with tomato ketchup

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