Wednesday, 12 December 2012

Mutton or Lamb Cutlets


Just the thought of having "Mutton Cutlets" in India Coffee House on MG Road in Bangalore, makes my mouth water.
Such is the taste of the mutton cutlets there, and if you have not had these cutlets you sure have missed something...!
The memories of having these mutton cutlets dates back to my childhood when we would come here on vacation, and on one day come to MG Road just to have a hot coffee and Mutton/Veg cutlets and then walk down brigade road...
There is nothing that can beat the Breakfast there with bread butter toast, Mutton/ Veg cutlet, omelette, scrambled egg, and coffee... Its "the" perfect start of the day......
The tradition of having this breakfast continued during my college days when I would come to Bangalore with my friends for project work, and then after my wedding and then with my lil one.
Although this place was closed for sometime and now moved elsewhere...., the memories of those days and the taste of these mutton cutlets will linger on in my mind forever...
These cutlets may not be exactly the same, but nevertheless they are mouthwatering....


Makes 6-8 cutlets
Ingredients:
Mutton/Lamb mince - 250 gms
Potato - 2 large - boiled, peeled and mashed
Onion - 1 - finely chopped
Garlic - 4 cloves - finely chopped
Ginger - 1 inch piece
Green chilly - 1/2 - finely chopped
Mint leaves - 6
Dill leaves - 1 handful
Coriander powder - 1/2 tsp
Chat masala - 1/2 tsp
Red chilly powder - 1/2 tsp
Jeera powder - 1/2 tsp
Salt - 1 tsp
Bread slices - 2 ( Optional)
Bread crumbs to coat
Oil - 2 tbsps

Method:
Pressure cook the minced mutton or lamb for about 10 minutes.
Switch off the heat and allow to cool.
Now fry the chopped onions, garlic, ginger, green chilly, dill leaves and mint leaves in 1/2 tsp oil till onions are soft. 
Take a large bowl, add the cooked minced lamb, the mashed potatoes, the fried ingredients and all the spice powders and salt and mix well. If there is moisture in this mixture mix in 2 slices of bread and mix well.
Shape into cutlets and keep in fridge for atleast 15 minutes so that they become a bit firm.
For frying, take a shallow frying pan, put 2 tbsps of oil, keep on low heat, evenly coat the cutlets in bread crumbs and fry till golden.
Serve hot with Mint and Coriander Chutney and/or Tomato Ketchup. 

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