Mutton Keema Cutlet

SpicySpicy Served HotServed Hot
based on 0 Ratings

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:
Don’t want to put mayonnaise in your recipe? Try 1 cup of sour cream OR 1 cup plain yogurt OR 1 cup pureed cottage cheese.
Preserve eggs(anda) for a longer period Wash the eggs and put them slowly in a container full of lime water or mustard oil. The eggs will not only be preserved for long - they will not get spoiled either.
Don't put salt in the water until it comes to a boil. Salted water has a higher boiling point, so it'll take longer to boil


Rate this Recipe: