Mutton Cutlet, a popular snack from India made using minced lamb, mashed potatoes, spices and herbs. Spiced lamb mixture is shaped into small pattice which are coated with breadcrumbs and fried till crispy. This delicious lamb cutlets is usually served for snacks, appetizer with a side of salad and ketchup. If you love this recipe check my veg cutlet, soya chunks cutlet, and fish cutlet. Learn how to make the popular Indian snack with step by step pictures and video.
Mutton Cutlet
When we were little Amma makes cutlet very often, she makes veg cutlet with a variety of vegetables like cauliflower, carrots, green peas, beans and potatoes. In my home I make chicken cutlet and mutton cutlet more often. Some times I use minced chicken, or minced meat which is more convenient. But you can use cooked chicken or mutton which is cooked in a pressure cooker and then pull off the meat.
About Mutton Cutlet
Cutlet is referred to a shaped pattice coated with breadcrumbs and fried in and around many parts of India. Cutlet also means a thin slice of meat from the rack of lamb in many parts around the world. Depending on the place you live it may vary accordingly. It is a delicious and flavorful dish that is commonly found in Indian, Middle Eastern, and South Asian cuisines. Crispy snack served with ketchup.
Mutton cutlet is a popular appetizer or snack made with ground mutton (goat meat) that is mixed with various spices, vegetables, and herbs, shaped into patties, coated with breadcrumbs, and then fried until golden and crispy. You will love my mutton roast.
Mutton cutlet also known as Lamb cutlets is a spiced minced lamb mixed with boiled potatoes, spice powders and fresh herbs like coriander leaves or mint leaves. This mixture is shaped into pattice like, dipped in a batter, coated in breadcrumbs and fried till crispy. Cutlet can be made with mutton (lamb), chicken, fish or vegetables.
In Southern part of India it is served as tea time snack along with masala chai, Sulaimani tea, Ginger tea or Coffee.
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Watch Mutton Cutlet Video
Mutton Cutlet Ingredients
Mutton | Lamb - Minced mutton is easy option for making mutton cutlet. Instead of mutton mince you can cook boneless mutton until tender and shred. Use that in this recipe.
Onions - I like to use finely chopped onions which melts in the mutton masala and adds a nice sweetness to the cutlet.
Potatoes - Boil whole potatoes in pressure cooker, peel them and mash potatoes which acts as a binding agent and bulks up the cutlet.
Spice Powders - adjust the level of spices to infuse as much flavour.
Eggs - it is used in coating for the mutton cutlet so the breadcrumbs coat the cutlet.
Bread crumbs - you can use any breadcrumbs, even fresh breadcrumbs. But I used panko which gives crisp coating.
Minced Mutton or Boneless Lamb for Cutlet
Instead of minced mutton, you can use boneless mutton pieces for making cutlet. It is important to pre cook the mutton and then shred it for making it tender.
- Take 500 grams of boneless mutton pieces. Add it in a pressure cooker with some salt , 1 teaspoon turmeric powder, 1 tablespoon ginger and garlic paste. Add in ½ cup of water and pressure cook for 7 whistle. Turn off the heat and let the pressure release by itself.
- Once pressure is released, open the cooker. Strain the meat from the cooking liquid. You can use the stock for making soups or curries.
- Shred the cooked mutton using two fork or your Hands and use this in the recipe.
How to Make Mutton Cutlet (Stepwise Pictures)
Pre-preparation
1)Take cleaned potatoes in a pressure cooker, cover with water. Pressure cook whole potatoes for 4 to 5 whistle. Let the pressure release by itself. Open the cooker and take it in a bowl. Mash it slightly and use.
Cooking Mutton Mixture
2)Heat oil in a kadai. Add in 1 teaspoon fennel seeds and let them sizzle for a minute. You can add cumin seeds as well. Now add in finely chopped onions, curry leaves and finely chopped green chillies. Green chillies are optional. If you want to skip you can.
2)Saute the onions for 3 to4 minutes till it softens. Add in ginger garlic paste and cook for 2 minutes till raw smell leaves from the mixture. I used my homemade ginger garlic paste. You can grind 2 tablespoon peeled ginger and 6 to 8 garlic cloves in a blender and use.
3)Now add in minced mutton. Once minced mutton is added stir fry it with the onions for 4 to 5 minutes. You have to break the minced mutton with a wooden spoon so it crumbles up.
Pro tip: Instead of minced mutton, you can use boneless mutton pieces for making cutlet. It is important to pre cook the mutton and then shred it for making it tender.
4)Add in salt and turmeric powder and stir fry well with the mutton.
5)Mix well with the minced mutton. Now you have to cover the pan with a lid and cook on low flame for 15 minutes for the mutton to be cooked. Minced mutton will cook faster than whole mutton. Make sure you stir in-between for even cooking.
Make Cutlet Filling
6)Once the mutton is cooked well, Add in green peas. I used frozen green peas in this recipe. Add in chilli powder, cumin powder, garam masala powder. Stir fry the masala with the mutton.
7)Add in tomato ketchup and boiled - mashed potatoes. I like to use a dash of ketchup for taste, you can skip it if you want. Ketchup gives cutlet restaurant like taste.
8)Mix the potatoes well with the minced mutton. Stir fry for 3 to 4 minutes till the potatoes is well coated with the masala. Remove the minced mutton potato mix in a bowl and set aside so it cools a bit.
9)Now if you find the mixture to be on the wetter side, add in 1-2 tablespoon of breadcrumbs and mix well. The breadcrumbs will absorb the moisture and make the mixture thick.
Shaping & Coating Cutlet
10)Shape the mutton mixture into small pattice and set aside in a plate. You can shape them into round pattice or you can shape them slightly elongated.
11)Now for the coating of cutlet. Take one egg in a bowl and whisk slightly and set aside. In a shallow plate, take panko bread crumbs and set aside.
12)Dip the cutlet in the egg and then coat with the breadcrumbs. The egg helps the breadcrumbs to stick to the cutlet. Make sure you press the cutlet gently when coating with the breadcrumbs. It ensure the cutlet has a thick breadcrumb coating.
13)Now you can place the coated cutlet in a plate and pop it into the fridge for 30 minutes so the breadcrumbs sticks to the cutlet. Or you can place them in a parchment lined freezer safe container and freeze for later use.
Frying Cutlet
14)Heat oil in a shallot frying pan. I am using my cast iron skillet. Drop the cutlets in hot oil carefully and fry on medium heat till golden. Once golden on the bottom flip them gently and cook on other side till golden brown. Strain the cutlet using a slotted spoon on some paper towel. Since the filling is cooked, the cutlet won't take longer to fry, just 1 to 2 minutes is enough.
15)Serve hot with ketchup.
Expert Tips
- Instead of minced mutton, you can use boneless mutton which is cooked and shredded into small pieces.
- The mutton and potato mixture can be kept in fridge upto 2 days.
- Instead of deep frying, you can shallow fry the cutlet in little oil or air fry at 200 degree C for 15 minutes.
- Finely chopped vegetables like carrots, cabbage and green peas can be used.
FAQ
How to Freeze Mutton Cutlet
In Fridge: Prepared mutton cutlet filling can be stored in fridge upto 2 days. You can shape the cutlets, coat in breadcrumbs and store in fridge for 3 days. Deep fry when needed.
In freezer - Shaped cutlets can be kept frozen between sheets of parchment paper for upto a month. You can deep fry it straight from frozen state.
More Snacks Recipes
📖 Recipe Card
Mutton Cutlet | Lamb Cutlet Recipe
Equipment
- Frying Pan
- Pressure cooker for cooking potatoes
- Cooking pot
Ingredients
For Cutlet Mixture
- ½ kg Minced Mutton
- 2 large Potato boiled, peeled & mashed
- 2 tablespoon Oil
- 1 teaspoon Fennel seeds
- 1 large Onion chopped finely
- 2 no Green Chillies chopped finely
- 2 sprig Curry Leaves
- 2 tablespoon Ginger Garlic Paste
- 1 tablespoon Red Chilli Powder
- 1 teaspoon Turmeric Powder
- 2 teaspoon Garam Masala Powder
- 1 teaspoon Cumin Powder
- 1 cup Green peas Frozen
- 2 tablespoon Tomato Ketchup optional
- Salt to taste
For Coating & Frying
- 1 no Egg
- 2 cups Breadcrumbs
- Oil for deep frying
Instructions
- Heat oil in a kadai. Add in fennel seeds and let them sizzle. Add in onions, curry leaves, green chillies and ginger garlic paste. Saute for a min. Add in minced mutton and stir fry for 5 mins breaking the meat. Cook covered for 10 mins. Now let the moisture evaporate and meat brown. Now add in salt, spice powders and mix well. Add in green peas and mix well. Add ketchup and mix well. Add in mashed potatoes and mix well. Cutlet Filling is ready.
- Remove it to a bowl. Add 2 tablespoon of breadcrumbs if the mixture is little wet and mix well.
- Take small portion of the filling and shape it into ball and flatten it. Now coat this in egg and then coat in breadcrumbs. You can even double coat this. Place this in fridge for 30 mins. You can even freeze this in container.
- Now heat oil in a pan. Add cutlet and fry till golden on both sides. Serve with ketchup.
Video
Notes
How to Use Boneless Mutton in this Recipe
Instead of minced mutton, you can use boneless mutton pieces for making cutlet. It is important to pre cook the mutton and then shred it for making it tender.- Take 500 grams of boneless mutton pieces. Add it in a pressure cooker with some salt , 1 teaspoon turmeric powder, 1 tablespoon ginger and garlic paste. Add in ½ cup of water and pressure cook for 7 whistle. Turn off the heat and let the pressure release by itself.
- Once pressure is released, open the cooker. Strain the meat from the cooking liquid. You can use the stock for making soups or curries.
- Shred the cooked mutton using two fork or your Hands and use this in the recipe.
How to Freeze Mutton Cutlet
In Fridge: Prepared mutton cutlet filling can be stored in fridge upto 2 days. You can shape the cutlets, coat in breadcrumbs and store in fridge for 3 days. Deep fry when needed. In freezer - Shaped cutlets can be kept frozen between sheets of parchment paper for upto a month. You can deep fry it straight from frozen state.Expert Tips
- Instead of minced mutton, you can use boneless mutton which is cooked and shredded into small pieces.
- The mutton and potato mixture can be kept in fridge upto 2 days.
- Instead of deep frying, you can shallow fry the cutlet in little oil or air fry at 200 degree C for 15 minutes.
- Finely chopped vegetables like carrots, cabbage and green peas can be used.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
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R Mallika
I. Liked all your recipes nice
Truskawka
Your recipe is great. Today I made potatoes and beans for dinner. It's delicious. Thank you for that. I will try to make them even with the addition of powdered paprika, I heard that they taste great too.
avinash
awesome , mouth watering dish i have ever eat in my life time