ParsiCuisine.com

Parsi Mutton Cutlets

By Rita Jamshed Kapadia

Ingredients
250 gm mutton mince

1 tsp ginger paste

1 tsp garlic paste

1 green chilli, coarsely ground

1/2 tsp turmeric

1 tsp red chilli powder

1/2 tsp clove-cinnamon powder or garam masala

2 Tbsp potatoes, boiled and mashed

5 mint leaves , chopped coarsley

1 Tbsp chopped coriander

Salt to taste

Bread crumbs, to coat

4 eggs, whisked (to coat the cutlets)

Oil to deep fry

Method
In a bowl take the mince and massage it with your hands for 3-4 minutes.

Now add the ginger paste, garlic paste, green chilli, turmeric, red chilli powder, clove-cinnamon powder, mashed potato, pudina, dhaniya and salt. Mix it well.

Make medium sized round patties (makes around 5-6). Coat the cutlets with bread crumbs from both sides. Refrigerate for 30 minutes.

Whisk eggs. Coat the refrigerated cutlets in the egg mixture. Deep fry in hot oil till golden brown from both sides.

Serve with homemade authentic parsi tomato gravy (click for recipe).

Squeeze some lemon juice on top if you want.

 

 

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Rita

These are Original Recipes of the Parsi way of cooking in India. You will find a unique blend of spices, that makes the food very appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater etc, flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic, etc add the zest! Happy Cooking and enjoy the fruits of your labor. Rita has published several cookbooks on Amazon.com Parsi Cuisine Cookbooks by Mrs. Rita Jamshed Kapadia 1. Parsi Cuisine Manna of the 21st Century 2. Parsi Indian Kitchen 3. Vividh Vani (re-print in Gujarati) 4. Pickles, Chutney, Masala and Preserves 5. Meats, Seafoods, Desserts, Dhansak, Vegetarian Delights 6. Treasured Grandmother's Recipes: Zoroastrian Parsi Celebrations and Ceremonies

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