Parsi Mutton Cutlets

By 5 comments

By Rita Jamshed Kapadia


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

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

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine


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