Mutton Cutlets

Posted

February 15, 2018


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Mutton Cutlets….

A decadent mouthwatering childhood indulgence, that always gets vetoed out for the healthier pan-seared Shaami Kababs!

But with my new air-fryer, I can finally enjoy mutton cutlets guilt-free. without the deep frying!

They can be made using a gentle spray of oil, but still have amazing crisp texture and golden color just like their deep fried cousins!

 

Here’s how I make them…

Method:
Pressure cook about 1 pound mince meat along with 1/4 cup Chana daal, khade masale, a tbsp each of finely minced ginger and garlic, 2-3 khadi lal mirch and salt to taste in 1/4 cup milk till tender. Cook to reduce any excessive residual liquid, but do not make the mix too dry, it should be slightly moist.

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Remove all khade masale from meat and grind it in a chopper.
Add 1 tsp red chili pwdr, 1 tsp coriander pwdr and a squeeze of lemon juice. Break an egg into the mix and add 1 finely chopped onion, 2-3 green chillies and some dry/fresh pudina.

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Add some bread crumbs to bind, only if you plan to deep fry and shape into cutlets.

The mix for Air fryer cutlets should be left a little extra moist (so do not add bread crumbs), to prevent them from tasting dry after air-frying. If need be, you can oil your hands slightly, to help with shaping the cutlets.

Chill for 20 minutes.
Air-fry or deep fry (using a gentle spray of oil, as per your choice. To Air-fry, cook at 390F, 12-14 min side 1 and 6-7 min side 2

It’s a good idea to line your air fryer basket with foil and spray with oil…before placing the cutlets inside. It makes for easy fuss-free cleanup later!

Serve along with chutney and pyaz. You can also serve it as a complete meal by making delicious mutton roti wraps!

PS: khade masale include…

4 laung, 3 green elaichi, 3 black elaichi, one 2 inch piece of dalchini, 1 tej patta and 1 tsp kali mirch.

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