Mutton Cutlet is a delicacy, cooked with lot of patience, spiced, smoked with charcoal and deep fried. Mutton Cutlet can also be cooked by shallow frying or Tawa frying or even baking. Try cooking at home using this recipe.
- Mutton (Goat Meat) Kheema – Minced Meat – Half kg.
- Ginger and Garlic paste – 3 tbs.
- Lime juice – 4 tbs.
- Salt to taste.
- Raw Papaya – around 3 inch size. Chopped roughly.
- Javitri (Mace) – 1.
- Green Chilli – 2. Chopped roughly.
- Dal Chinni (Cinnamon Stick) – 2 inch size.
- Dry Raw Mango – 2 sticks. You can use 1 tsp of Dry Raw Mango powder also.
- Kesar (Saffron) – Half tsp.
- Ajwain (Carom Seeds) – Half tsp.
- Jai Phal (Nutmeg) powder – 1/4th tsp.
- Hot Red Chilli – 2.
- Kashmiri Red Chilli – 2.
- Jeera (Cummin Seeds) – 2 tsp.
- Dhaniya (Coriander Seeds) – 2 tbs.
- Tej Patta (Bay Leaves) – 2.
- Chakri Phool (Star Anise) – 1.
- Kaali Miri (Black Pepper) – 1 tsp.
- Badi Elaichi (Black Cardamom) – 1.
- Choti Elaichi (Green Cardamom) – 3.
- Annar Dana – 1 tsp.
- Soaf (Fenil Seeds) – 1 tbs.
- Lawang (Cloves) – 6 pieces.
- Dagad Phool (Black Stone flower) – 1 inch.
- Fresh Dhaniya patta (Coriander Leaves) – small quantity.
- Pudina (Mint Leaves) – 4.
- Egg – 1.
- Besan (Gram Flour) – Half Cup.
- Onion – 1 small. Sliced and fried until golden brown.
- Ghee – 1 tbs.
- Cooking Oil – as required for deep frying.
- Fresh Haldi (Tumeric) – 2 inch. Sliced. You can you half tsp of Tumeric powder also.
- Take a Mixer Grinder and grind the Mutton Kheema into fine paste. Remove it in a bowl.
- Prepare first marination. Add 1 tbs of lime juice, half tsp of salt, 1 tbs of ginger garlic paste to grinded mutton bowl. Mix them well using your palm and fingers. Keep this in the fridge for about an hour.
- Add green chilli, mint leaves, dhaniya leaves to the Mixer Grinder and grind them into a paste. Remove it in a bowl.
- In the same Mixer Grinder, add remaining Ginger and Garlric paste, remaining Lime juice, Salt to taste, Raw Papaya, Javitri, Dal Chinni, Dry Raw Mango, Kesar, Ajwain, Jai Phal powder, Hot Red Chilli, Kashmiri Red Chilli, Jeera, Dhaniya Seeds, Tej Patta, Chakri Phool, Kaali Miri, Badi Elaichi, Choti Elaichi, Annar Dana, Soaf, Lawang, Dagad Phool, Fried Onion, Haldi, and grind all these spices into a fine paste. Add very little water if required.
- Take a large mixing bowl. Add ginded mutton with first marination, green chilli/mint leaves/dhaniya leaves paste, grinded spice paste, beaten egg, mix them well using your hand and palm.
- After properly mixing the Mutton with masalas, spread it evenly in the same bowl and make a small well like space and place a small steel cup in the middle for charcoal smoking.
- Burn a piece of charcoal on gas fire until it becomes red hot. Then turn off the flame. Very carefully lift this burnt charcoal and place it inside the small steel cup in the middle of mutton. Add 4 pieces of lawang and one tbs of ghee on the charcoal. Smoke starts coming out of the charcoal. Immediately cover this bowl with tight lid so that the charcoal smoke doesn’t escape from the mutton bowl. Leave it for atleast 30 minutes.
- After minimum 30 minutes, open the mutton bowl lid, carefully remove the small steel cup and discard the burnt charcoal.
- Add besan and salt to taste. Again mix them properly using your fingers and palm.
- Take a deep frying kadai. Add cooking oil as much required for deep frying the Mutton Cutlets. Heat up the oil.
- Once the oil is heated up, reduce the flame to medium.
- Take a small bowl of water to moisten your fingers and palm while making mutton cutlet shapes.
- Apply water on your palm and fingers and take a lime size or slightly bigger size mutton cutlet balls and place it on your palm. Gently press from middle and sides and make it into a flat circular shape.
- Very carefully place this flat shaped mutton cutlet in to the hot oil. Fry it from both sides on medium flame until mutton cutlet become very light golden brown or half cooked. Remove it on a sieve kept above a bowl to collect excess oil from mutton cutlet.
- Take a Kitchen Tissue paper and press the half cooked mutton cutlet gently and flatten it a bit more. This also removes excess oil on the tissue.
- Follow the above two step for all the remaining mutton cutlet mixture.
- Increase the flame to high of the Oil for second deep frying so that the cutlet become crisp from outside and soft and moist from inside.
- Add 2 to 4 half cooked mutton cutlet into the hot oil. Deep fry them on both sides and keep flipping it until it becomes dark golden brown. Remove it on a sieve kept above a bowl to collect excess oil from Mutton Cutlet.
- Delicious Mutton Cutlet is ready.
- Serve Mutton Cutlet hot with mint chutney or tomato ketchup or hot chilli garlic sauce.
- Happy Eating.