Parsi Mutton Cutlets

By Rita 5 comments

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.

Sample recipe from Rita’s Cookbook, click here to order

5 Comments

Tomato Gravy for Cutlets – Parsi Cuisine

Mar 3, 2018, 12:52 pm

[…] Serve with Mutton Cutlets […]

Parsi Food Menu Ad Circa 1953 – Indian Parsi Cuisine

Nov 11, 2017, 11:39 am

[…] the dairy, Parsi Amelioration Committee Cooking and Confectionery (PAC, now at Tardeo) sold cutlets, wine biscuits and crumble-fresh nankhatai, shortbread Persian chefs learnt kneading from the Dutch […]

Traditional Parsi Dishes explained – Parsi Cuisine – Good Food, Good Health, Good Life

Oct 10, 2017, 4:35 pm

[…] Mutton Cutlets […]

The Parsi Trail: Top 7 Parsi Restaurants In Mumbai | Parsi Cuisine

Jun 6, 2015, 2:14 pm

[…] (Parsi Mutton Cutlets) […]

10 Best Parsi Recipes | Parsi Cuisine

Jun 6, 2015, 9:24 am

[…] Parsi Mutton Cutlets […]

COMMENTS