Mutton Mince Cutlets
Mutton Mince Cutlets
One of my favourite recipes from my mum – a must have whenever we're hosting guests or for a special occasion!
Print
Pin
Servings: 10
Ingredients
- ½ Kg Mutton Mince
- 1 Kg Red Potatos
- ½ – ¾ Tbsp Salt
- 200 ml Water
- 1 & ½ Tsp Chopped Green Chilli’s
- 2 Tsp Crushed Ginger
- ¼ Tsp Salt to taste
- 1 Tsp Cumin Seeds
- ¼ Tsp Garam Masala Powder
- 1 Medium Sized Onion
- 2 Tbsp Finely Chopped Coriander
- Semolina
- 8 Eggs
Instructions
- Remove the skin of the potatoes, chop them into eighths and leave them to boil in a pan full of water (enough water so that the potatos are fully covered) with salt until the potatoes become very soft (you can check they’re ready by piercing a potato with a knife, if it slides off then it’s done!)
- Drain the potatos from the water and put them into a bowl
- Use a potato masher to mash the potatoes completely while they are still hot, until there are nolumps remaining. Then leave the potatos to cool
- Place the mutton mince in a pan with 200ml water and cook at low heat until the water reduces to half the original quantity
- Add chopped green chilli, crushed ginger, salt, cumin seeds and garam masala to the mince and mix over low-medium heat until the water has completely evaporated
- Remove the mince meat from the heat and allow it to cool down
- Once the mince meat has cooled down, add 1 chopped onion and 2 Tbsp finely chopped coriander and mix
- Slowly mix together the mashed potato mixture and the mince meat mixture, adding the mashed potato slowly into the mince meat and mixing with your hands
- Take a small handful of mixture in your hands and shape it into the lamb cutlet shape (see picture of the cutlets to get an idea of how they should look) ensuring there are no cracks in the mixture
- Dip the cutlets into a bowlful of semolina, ensuring they’re fully covered
- Crack 8 eggs into a bowl, add a pinch of salt and whisk (you can reduce this to 4 eggs if you only want to fry half of the cutlets – the remainder can be kept in the fridge for up to 3-4 days, ensure they are already pre-shaped before putting into the fridge)
- Fill a deep pan to just below the half-way mark with oil, and heat it up at high heat for 7-10 minutes (you will know it’s ready if you drop a tiny bit of beaten egg into the oil and it immediately rises up)
- Now reduce the fire to low-medium heat. Dip the cutlet into the egg mixture, ensure it’s fully covered, and then place the cutlet into the oil. We recommend cooking between 6-8 cutlets at once, however this will depend on the size of the pan
- Once all of the cutlets are into the oil, increase the fire to medium and cook until golden brown. Turn the cutlets around a few times while they cook (every 1-2 minutes) to ensure they are cooked evenly all over. Once they are golden brown (shouldn’t take longer than 8 minutes), remove and place onto a plate covered with kitchen towel to remove any excess oil, and enjoy!
