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Mutton Cutlet | Lamb Cutlet Recipe

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.
5 from 6 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 15 cutlets
Calories: 224kcal
Author: Aarthi

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 tbsp Oil
  • 1 tsp Fennel seeds
  • 1 large Onion chopped finely
  • 2 no Green Chillies chopped finely
  • 2 sprig Curry Leaves
  • 2 tbsp Ginger Garlic Paste
  • 1 tbsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • 2 tsp Garam Masala Powder
  • 1 tsp Cumin Powder
  • 1 cup Green peas Frozen
  • 2 tbsp 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 tbsp 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 tsp turmeric powder, 1 tbsp 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

Serving: 1serving | Calories: 224kcal | Carbohydrates: 22g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 157mg | Potassium: 372mg | Fiber: 3g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 20mg | Calcium: 49mg | Iron: 2mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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