Mutton Cutlets

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Ingredients:

Mutton boneless ½ kg
Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
Haldee powder (Turmeric powder) ½ tsp
Namak (Salt) 1 tsp or to taste
Pani (Water) 2 Cups or as required
Aloo (Potato) boiled & cubed 750g
Lal mirch (Red chilli) crushed 1 tsp
Sabut dhania (Coriander seeds) roasted & crushed 1 tbs
Garam masala powder 1 tsp
Lal mirch powder (Red chilli powder) 1 tsp or to taste
Zeera (Cumin seeds) roasted & crushed ½ tbs
Lehsan (Garlic) chopped 1 tbs
Hari mirch (Green chili) chopped 1 tbs
Pyaz (Onion) chopped 1 medium
Podina (Mint leaves) chopped 1-2 tbs
Hara dhania (Fresh coriander) chopped 1-2 tbs
Lemon juice 2 tbs
Namak (Salt) ½ tsp or to taste
Anday (Eggs) whisked 2
Breadcrumbs 1 Cup or as required
Cooking oil for frying

Directions:

In pot,add mutton boneless,ginger garlic paste,turmeric powder,salt and water,mix well and bring it to boil,cover and cook on medium low flame until tender (approx. 30-40 minutes) then cook on high flame until dries up and shred well.

Let it cool down.

In bowl,add potatoes and mash well.

Add cooked & mashed mutton,red chili crushed,coriander seeds,garam masala powder,red chili powder,cumin seeds,garlic,green chilli,onion,mint leaves,fresh coriander,lemon juice,salt and mix until well combined.

Grease hands with oil,take a make and make kababs of equal sizes (makes 20).

Now dip into beaten eggs then coat in breadcrumbs.

In frying pan,heat cooking oil and fry cutlets from both sides until golden brown.