Happy's Cook

Sunday, December 11, 2016

Mutton Cutlet Recipe | Minced Mutton Cutlet | Kerala Style Mutton Cutlet | Meat Cutlet | Mutton Recipes

Mutton cutlets are one of my recent favourites at home. Jany and Happy enjoy it to the core and hence I am making it whenever I get mutton.  This recipe is a sure winner and I have tried it twice when our friends visited us. They liked it very much and I got good feedback about it from them too. Finally, I found a way to make Happy eat mutton since she doesn't focus much on non-veg dishes. I have already posted Chicken cutlets in my initial days of blogging, check that too. I will try to post a vegetable cutlet as soon as possible for my veg readers. Let us move on to the recipe.
Onion - 1 Large(chopped finely)
Potato - 1 
Green chilli - 2(chopped finely)
Ginger - 1 inch piece(chopped finely)
Garlic - 3 cloves(chopped finely)
Coriander leaves - 1/4 cup(chopped finely) 
Garam Masala - 1/2 tsp
Red chili powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp
Eggs - 1 
Bread crumbs - as required
Salt - as required
Oil - 1 tsp(to saute onion) 
Oil - to deep fry  
To Pressure Cook: 
Mutton(diced boneless) - 300 gms
Turmeric powder - 1/4 tsp 
Salt - as required 
Water - 1/4 Cup
1. Cook the potato until soft. I cooked it in an open pot(sliced the potato into two half). You can pressure cook it for 3 whistles as well. Then cook the items under 'To Pressure cook' for 4 to 6 whistles or until the mutton is cooked completely. When the pressure releases, open the pan and if any liquid remains, cook it in low flame until the water content is dried completely. 
2. Allow it to cool and transfer it to a blender. Pulse it once to shred the cooked mutton. Peel the skin of the potato and mash it well. Chop all the required ingredients.
3. In a pan, add a tsp of oil and saute the onions, garlic, ginger and chopped green chilli. When the onion turns transparent, add the chilli powder, turmeric powder, garam masala and pepper powder. When the raw smell of the masala leaves, add the cooked mutton and potato. Mix it all together and saute it for a minute or two. Adjust the salt at this stage.
4. Then add the coriander leaves and mix it well. Pinch a lemon sized ball and pat it to form patties as shown below.
5. Beat the egg, get ready with the bread crumbs and mutton patties. Dip the mutton patties in the egg and then roll it in the breadcrumbs. 

6. Heat oil in a kadai and deep fry it until it is golden brown. Drain the excess oil in tissue paper.
Serve it warm with tomato ketchup or mayonnaise. This can be served as a starter for getting together with friends or family and it is really a kid's pleasing snack.
Points to remember:
  • I used diced mutton and hence after pressure cooking, I shredded it once. Don't over grind it. You can also use minced meat and it does not require shredding.
  • For better taste use very less potato. Potato is added just for the binding purpose, so use it accordingly.
  • Patties can be stored in the fridge for 2 to 3 days and in the freezer for a month. Just take it out when you need and coat it in egg, bread crumbs then deep fry it.
  • The mutton will leave enough oil after cooking, so while sauteing the onion just a tsp of oil is enough.
  • For kids, replace the green chilli with extra red  chilli powder or pepper powder.
  • The same recipe can be followed for making beef cutlets.
Warm Regards,
Happy's Cook - Divya


  1. Wow.. u r making me drool now divya :) awesome looking cutlets... and in point 2 u have mentioned chicken instead of mutton..

    1. Thank you... thanks for mentioning, I corrected it now


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