Kheema (Minced Meat) Cutlet is what I cooked last weekend for my family.  Crispy from outside and soft from inside.  My family loved it.  This dish was awesome. Note down the recipe and try cooking at home.



  • Kheema (Boneless Goat meat minced finely) – 1 kg.
  • Green chilli – 4 small – finely chopped.
  • Red Chilli powder – 1 tsp.
  • Coriander powder – 2 tsp.
  • Garam Masala powder – 1 tbs.
  • Fresh Corriander leaves – One small cup – finely chopped.
  • Turmeric powder – Half tsp.
  • Salt to taste.
  • Onion – 4 medium size – finely chopped.
  • Potato – 4 small size – Boiled and mashed into paste.
  • Ginger & Garlic paste – 1 tsp.
  • Ginger – 1 tsp – finely chopped.
  • Cooking Oil – 2 tbs – for cooking Kheema.
  • Cooking Oil – 4 tbs – for frying Cutlet.
  • Ghee (Clarified Butter) – 2 tbs – for frying (mixing with cooking oil) Cutlet.
  • Chat Masala – 1 tsp.
  • Cummin seeds – 1 tsp.
  • Aam Chur (Dry Mango) powder – 2 tsp.
  • Egg – 2 – beaten nicely.
  • Bread crumps – 2 cups.


  • Rinse/Clean the minced meat with clean water.  Don’t do this for more than twice.  Let the water drain off the minced meat.
  • Take a kadai or pan.  Add 2 tbs of cooking oil and heat it up.  
  • Add cummin seeds to hot oil. 
  • Add 3/4th of the chopped onions to the hot oil and cook it until golden brown.
  • Add 2 chopped green chillis, red chilli powder, coriander powder, garam masala powder, salt to taste, tumeric powder, ginger & garlic paste, half tsp of chaat masala, 1 tsp of aam chur powder, and mix them well.  Add very little water to deglaze the kadai and avoid the masalas from burning. Cook it for 2 to 3 minutes.
  • Add minced meat to the kadai.  Keep stirring/cooking the minced meat without adding water.  Don’t allow it to  stick to the kadai.  Cook this until the fats are melted and water is dried.  By doing this your kheema is half way cooked.
  • Add just one cup of water to the kadai so that the minced meat is completely cooked.  Cover the kadai with a lid and let it cook on medium or slow heat for 15 to 20 minutes until the mutton kheema is completly cooked and soft. 
  • Ensure water is dried and minced meat or kheema is completely cooked.
  • Take a large mixing bowl.  Add boiled and mashed potatoes, remaining chopped green chillis, chopped ginger, remaining chat masala, remaining aam chur powder, salt to taste, chopped coriander leaves and mix them well using your palm.
  • Add cooked Kheema into the mixing bowl.  Mix them all well using your palm. Prepare a ball of this mixture and gently press it from both sides.  Your cutlet shape Kheema is ready for frying.  Do this for all the Kheema cutlet mixture.
  • Keep the bread crumps and beaten egg ready.
  • Take a flat fring pan.  Add Ghee and remaining cooking oil and heat it up.
  • Place the Kheema cutlets one by one into the egg, then remove it and coat it with bread crumps for all sides.
  • Place this egg and bread crumps coated Kheema cutlet on the hot oil/ghee mixture.  Reduce the heat to medium of slow and fry the Kheema Cutlet from both sides until it turns golden brown and crisp from outside.  Do this for all the remaining Kheema Cutlets.
  • Kheema Cutlet – Crisp from outside and soft from inside – is ready.  Serve hot with chutney of your choice or tomato ketchup.
  • Happy Eating.