Mutton Keema Cutlet

SpicySpicy Served HotServed Hot
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Succulent and juicy mutton keema cutlets or meat mince patties. You can use the same recipe to make meat patties for hamburger.


Servings: 8 Preparation time:
  • Fat, Mutton Tallow, Mutton (minced / keema ) 2 cups
  • Onions, Raw, Onion Onion (finely chopped) 1
  • Ginger Garlic Paste, Ginger-garlic paste 1 tbsp
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods Garlic( minced ) 1 tbsp
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chilies (minced)( 1-)2 tbsp (depending upon your heat profile)
  • Garam Masala Powder, NITU DIDIs garam masala powder (Bengali) garam masala 1 tsp
  • Cumin Powder, Jeera Powder,  NITU DIDIs cumin powder Cumin powder( roasted ) 1 tsp
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Red chili powder 1 tsp
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder Mustard powder 2 tsp
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Cilantro (finely chopped) 1 tbsp
  • Yogurt, Plain, Low Fat, Curd, yoghurt Yogurt (hung curd / drained curd) 1(-11/2) tbsp
  • Bread Crumbs, Breadcrumbs Breadcrumbs ( rusk crumbs ) 1 cup
  • Egg, Whole, Raw, Anda Egg (whole, beaten )1
  • Canola Oil, Vegetable Oil, Cooking Oil (for frying)

Instructions (Preparation Steps):

  • Prepare the mince:
  • Drain the keema or mince meat very well.
  • Heat a pan, add some oil and fry the onions till translucent.
  • Add the minced garlic, fry them.
  • Add mince meat or keema and fry till the rawness disappear. Add salt and turmeric and keep braising it on high heat. take caution not to burn it.
  • Next add all the remaining spices, ginger-garlic paste and keep sautéing till everything incorporates well.
  • Keep aside and let it cool down.
  • Preparing the cutlets or patties:
  • To the cooked minced meat or keema, add green chillies, mustard powder, yogurt, cilantro, half of the breadcrumbs and mix well.
  • Add more spices specially check the garam masala if needed more, add now.
  • Beat the egg very well and add it to the mince mixture.
  • Combine everything well till the mixture begins to form lumps.
  • Now shape the cutlets into circular disc, do not make it too thin or make too big.
  • Roll them lightly in breadcrumbs.
  • Refrigerate them for half an hour to one hour.
  • Heat enough oil to shallow fry the cutlets.
  • Fry two to three cutlets at a time. Do not overcrowd the pan.
  • Fry the cutlets on each side 4-5 minute till golden.
  • Flip each side only once or twice but not more than that.
  • Serve hot with mustard sauce or ketchup or cilantro-mint chutney.

Cook's Tip:
For quick setting of curd(yogurt), add a pinch of sugar to warm milk and then set the curd .
For perfect hard-cooked eggs, cover the eggs with cold water and bring to a boil. Then turn off the heat and let the eggs sit on the burner for 10-15 minutes.
Use sprouted mustard seeds and fenugreek seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish.


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