Mutton Cutlets/Croquettes

For nonveg lovers, meat is an absolute necessity but at my place, Mutton/meat is something we are trying to include a bit more than chicken in our diets these days for many reasons.But anything we do my LM doesn't like it and she's one of the reasons we would like her to eat some more meat than chicken which she absolutely adores.So its trials everyday to sneak it into her.

This time we decided to try minced meat.I know she won't like the meat ball curry so I thought of trying cutlets with great efforts i managed to get two into her but we absolutely loved it.

The good thing about these are that you can prepare them a day ahead of use and freeze them until you need them.My mom used to make awesome fish cutlets the mix is almost similar and even people who detest fish would gobble down many cutlets without even guessing its made of fish!Check out the recipe here.

Ready to freeze

Preparation time : 1 hour
Makes 8 cutlets

You Need

Mince mutton 1 cup
Boiled potatoes medium 2
Whole spices 3-4 of each cardamoms,cloves and cinnamon sticks
Ginger garlic paste 1 heaped tsp
Onion 1 large finely chopped
Tomato 1 small finely chopped
Green chillies optional 1 finely chopped
Oil 2 tablespoons + more to deep fry
Coriander leaves few sprigs chopped finely
Garam masala powder 1 tsp
pepper powder 1 tsp
Coriander powder 1 tsp
Turmeric powder 1/2 tsp
Salt to taste

To make the cutlets you need
Bread crumbs,
1 egg

• In pressure cooker, add the whole spices along with the meat and add a little water to cook the meat until tender for about 3-4 whistles.
• Heat oil in a deep sauce pan, add 2 tablespoons of oil add the onions and saute well until soft, then add the ginger garlic paste, then followed by tomato and green chillies.
• Fry the above until all turns into a mushy paste.
• Add the garam masala and pepper powder and fry well.
• Add the cooked meat with the water.Fry until all the water goes away.If its a lot of water retain the stock and use it later in any other nonveg dishes.
• Mash the boiled potatoes and add it to the meat masala mix.
• Add chopped coriander leaves.
• Mix well into a thick mixture that can be shaped into balls or rolls.If the mixture is loose it will fall apart when you fry it.
• Roll all the mixture into desired shapes i usually roll it into flat patties or oval shaped ones.
• Dip the patties into the egg with one hand and use the other hand to roll it in bread crumbs.
• Repeat for all the mixture.If you need to freeze do so now in air tight containers.
• Heat oil and deep fry the balls.
• Serve hot as appetizers or with rice or stuff it in bread and have it as a sandwich.

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Mutton Cutlets/Croquettes

For nonveg lovers, meat is an absolute necessity but at my place, Mutton/meat is something we are trying to include a bit more than chicken in our diets these days for many reasons.But anything we do my LM doesn't like it and she's one of the reasons we would like her to eat some more meat than chicken which she absolutely adores.So its trials everyday to sneak it into her.

Mutton Fry

Weekends are time for non-vegetarian food.Especially with my nonveg loving LM, I usually end up making the normal gravy so that it lasts for the evening too.But this time I tried this recipe.And it turned out delicious!

I didn't make it the normal way. I almost added the normal masala roasted and grounded, but when I tasted it just before the masala went in , it was delicious and didn't want to alter it one bit!

You need
Mutton chopped into cubes 250 gms
Onions sliced lengthwise 2 medium
Ginger garlic 1 tablespoon (1/2tsp + 1/2tsp)
Garam masala powder 1 tablespoon + 1 tsp (add according to spice level)
Mustard seeds 1 tsp
Turmeric powder 1/2 tsp
Salt to taste
Lime juice 1 tsp
Oil 3 tablepoons
Potatoes cubed 2
Roasted whole garam masala ( cardamoms,cloves,cinamon ) - 4-5 each
Handful of chopped Coriander leaves,mint leaves
Curry leaves a generous amount

• Cook the meat with sufficient water, ginger garlic paste(1/2tsp), a long piece of cinnamon, turmeric powder and garam masala (1 tablespoon) until meat is soft (I pressure cooked it).
• In a pan, heat oil and shallow fry the potatoes until they have a crispy crust and keep separately on a tissue paper to drain the excess oil.
• In a heavy based pan, add oil (about 2 3 tablespoons), add the mustard and let it splutter, followed by curry leaves.You can add the remaining 1/2tsp of ginger-garlic paste now.
• Add the onions in and wait for it turn soft, now add the cooked meat with the water and cook the mutton until the water is all absorbed.Next add the fried potatoes.
• Next add the chopped leaves and let it fry.
• Add salt and garam masala to adjust the spice level.
• Add lime juice and garnish with curry leaves.

• Serve with fried rice or chapatis,parotas, naan.

Mutton Fry

Weekends are time for non-vegetarian food.Especially with my nonveg loving LM, I usually end up making the normal gravy so that it lasts for the evening too.But this time I tried this recipe.And it turned out delicious!