Best Way to Cook Mutton Kheema Cutlets

Ingredients:

To pressure cook

Minced meat (goat) :- 250 gms
Water :- 1 cup
Turmeric powder :- 1/2 tsp
Salt :- 1 tsp

For the cutlet base:

Potato :- 1 large boiled and mashed
Green chilli :- 5-6 nos finely minced
Fennel seeds :- 2 tsp powdered
Salt as required

Coating :

Egg :- 2 large, beated
Breadcrumbs :- as required (approx  1 1/2 cup)

Method:

Pressure cook the meat with water, turmeric and salt for 4-5 whistles or until well cooked. Once the pressure settles down, open the lid and check it the water has evaporated else strain it you can use that water a stock to soup or cook further until all the water is evaporated.  Keep aside and let this cool down.

Boil and cook the potatoes. mash and keep aside. To this add the minced green chilli, fennel powder and salt. Taste to check for spice and salt

Now add the cooked meat to this and prepare dumplings or balls and flatten it. Arrange them on a plate,  refrigerate them for 2 to 4 hours.

Just before frying them, take them outside and let it come down to room temperature.

Once its ready drip each dumpling in egg wash and roll on breadcrumbs, tap the excess and arrange on a plate, repeat this to all the dumplings

Heat oil as required to shallow  fry and fry each side for 2 minutes and flip to fry the other side

Enjoy Kheema cutlets. 

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